Basic Brine for Seafood, Poultry, and Pork
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Cool: 1 Hour
Total: 1 Hour, 5 Minutes
- 1 cup kosher salt
- 1 cup light brown sugar
- 2 quarts cold water
- 3 bay leaves
- 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.
- 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.
- 3. Rinse meat to remove any surface salt, if necessary. Cook as desired.
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