Brine

A brine is a strong solution of water and salt used for pickling or preserving food.  Sweeteners, aromatics, spices and seasonings can also be added to impart additional flavors.  After making the brine, allow it to cool completely before immersing the meat.

Meat should be left in the brine from two to thirty-six hours, depending on the type and size of the cut.  Afterward, the brine should be discarded, and the meat dried and allowed to rest for a few hours so that the solution will equalize throughout the cut.

• 1 Gallon Water
• 1 C Salt
• 1/2 C Sugar
• Optional Seasonings as desired

1. Boil 1/2 gallon of water. Add the Salt and Sugar and stir until completely dissolved.
2. Add remaining 1/2 gallon of cold water and any seasonings as appropriate.