Basic Brine - Lean Meats

Tailor recipe to your taste and apply options if wanting to add flavor. This recipe makes brine for 4 pork chops, 4 chicken breasts, or 2 pork tenderloins. Adjust for larger or smaller batches and cuts of meat. 1. Combine ingredients in mixing bowl and stir until salt and sugar dissolves. See optional ingredients below if you want to add flavors. 2. Add meat to a large Ziplock bag or bowl. 3. Poor mixture into bag or bowl and mix so mixture gets in between meat. 4. Seal bag and release air or cover bowl. 5. Place in refrigerator for 1-2 hours. Some say to leave overnight. I do not. I find the meat becomes more salty after 1 hour. I would not go over 2 hours. I follow this for both brine and marinades with smaller meats. For larger meats, 4-6 hours for whole chicken or turkey breast, 6-8 hours for pork loin, and 12-24 hours for a whole turkey. 6. Drain and rinse. Some do not rinse but the wife says it is less salty when I do. 7. Pat dry and meat is ready for your recipe to cook. Optional Marinade: For more flavor, add meat to a clean Ziplock bag or bowl and cover with Italian Dressing. Place in refrigerator for 1-2 hours and ready to cook. You could marinade without brining to tenderize the meat. This step is included here only for flavor. Optional ingredients: Peppercorns, allspice, juniper, rosemary, thyme, sage, bay leaves, or other herbs and spices. Beware of overly acidic ingredients, don't overdue the acid. Using too much lemon, lime or vinegar will chemically cook the surface of the meat, often making it mushy and slimy. You will want to use acidic ingredients in small quantities and monitor acidic levels. Consider mild acidic options like orange juice or wine and dilute with other non-acidic liquids like soy sauce.