Basic Brine

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 2 cups of water to a boil, add the salt and sugar and stir to dissolve. Add the solution to the cold water to temper the temperature and let it cool down completely before you soak the food. (To make a flavored brine, add flavoring agents such as spices, herbs, spirits like bourbon, etc).

Step 2

The smaller, thinner and more delicate the cut of meat the less you will need to brine it for. For example thin pork chops can benefit even from a 2 hour soak. Larger cuts such as a whole turkey or a whole pork loin need much longer, 24 to 48 hours is common. Follow the instructions specific to the recipe you are using.

Step 3

Basic formula is 1 part kosher salt; 2 parts sugar; 16 parts water.

Step 4

For larger pieces of food such as a whole turkey, whole fresh ham, whole pork loin you can make a stronger version of the brine, using more salt (ratio 1 1/2 parts kosher salt : 2 parts sugar : 16 parts water. Be mindful of the time your food will spend in this stronger saline solution to avoid disappointments.

Step 5

Brine for 30 minutes to 24 hours, depending on the weight of the food and its size (ex. 4 pounds of pork chops need less time than a 4 pound pork loin). * less than 1 pound - 30 min * 1-3 pounds - 45 to 60 min * 3-5 pounds - 60 to 120 min * 5-8 pounds - up to 6 hours * over 8 pounds - 12-24 hours