How to Make Brine
- 1). Choose the meat you would like to brine. The best options are ones that are lean and have a mild flavor, such as pork, poultry and turkey. Shrimp is also a good candidate.
- 2). Mix together cold water, sugar and salt in a brining container. For every pound of meat, use 1 qt. of cold water and a bit of either apple cider or orange juice, 1/2 cup of sugar, and 1/2 cup Diamond Crystal kosher salt. Kosher salt measurements vary depending on the brand you use.
- 3). Stir mixture together until sugar and salt dissolve.
- 4). Add extra ingredients for flavor. Some examples are dried herbs and spices like sage, basil, rosemary, cinnamon and cloves, citrus slices, black peppercorns and garlic cloves.
- 5). Place meat or seafood in brining container and submerge in the solution. If you are using a large brining container, be sure that the meat is fully submerged in the brine by weighing it down with a heavy plate or bowl.
- 6). Refrigerate. If the brining container you are using is too large to fit in a refrigerator, cover the meat with ice packs. For every pound of meat you are brining, refrigerate for 1 hour before roasting.
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