Prep Time
2 Mins
Cook Time
3 Mins
Cool Time
1 Hour
Total Time
1 Hour 5 Mins
Yield
Makes 2 1/2 quarts
Photo: Iain Bagwell

How to Make It

Step 1

Combine all ingredients in a large stockpot over medium-high heat. Cook, stirring constantly, about 3 minutes or until salt and sugar dissolve. Cool completely.

Step 2

Submerge meat in brine, weighing down with a plate to keep it covered, if necessary. Thin fish, such as flounder, should sit in brine only 10 minutes to 1 hour; thick fish, such as salmon, 1 hour; chicken pieces, 2 hours; and pork, 4 hours. Large meats, such as whole turkey, should brine 12 to 24 hours.

Step 3

Rinse meat to remove any surface salt, if necessary. Cook as desired.

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