Basic Brining Solution
Prep Time: 1 hour
 RecipeTips.com

Ingredients
- 1 gallon water
- 1/2 cup table salt (or 1 cup of Kosher Salt) 
 
A good method to help make chicken, pork, turkey, fish, and shrimp more flavorful and moist.
 
Directions
Before brining, it is wise to check whether the food has been "pre-basted" with a marinade or brined
seasoning. For example, turkey, pork or beef processed by major manufacturers and food
processors, is often pre-basted with a flavor enhancer or moisturizing agent that may affect the value
of brining again. Brining pre-basted meat often results in overly soggy meat, since too much
moisture could be added by brining.

  • To determine the amount of brining solution required,
    place the meat or poultry in the container and pour measured amounts of cold water over it until
    it is completely covered with at least an inch to spare. The amount of water added is the amount
    of brining solution needed. Calculate how much salt will be needed using the ingredient ratio listed
    above (1/2 cup of table salt per gallon of water)
  • Add the salt to two quarts of the water (use
    4 quarts of water if two gallons of brining solution will be needed) and heat until boiling or
    until all the salt is dissolved. Remove from heat and allow to cool.
  • Place the meat or poultry
    in the container and begin adding cold water. Add enough water so that it is almost covered. Add
    the cooled salt water to the water in the container. If the meat or poultry is not completely

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covered, add more cold water until it is completely submerged.
  • Cover the container and place in
    the refrigerator or another cold storage area. Allow the meat or poultry to stand in the brining
    solution for about 10 to 12 hours. After the required soaking time, remove it from the container
    and thoroughly rinse under cold water. The brining solution should be discarded because it cannot
    be reused.

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