Author Notes
Brining time will vary based on the size of the meat. I typically only brine chicken, turkey and pork. NEVER BRINE KOSHER CHICKEN Suggested Brining Times:...................Boneless, Skinless Chicken Breast 45 minutes............. Boneless, Skinless Chicken Thigh 45 minutes.............Bone-in Chicken Breast 1 hour............. Bone-in Chicken Thigh 1 hour.............Boneless, Skinless Pork Loin 1 hour.............Whole Chicken 45 minutes to 1 hour per pound.............Whole Turkey 8 to 12 hours depending on size —trl
Directions
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Fill a bowl at least 3 times the volume of the meat with water, kosher salt and sugar in the following ratios PER POUND OF MEAT: about 2 cups of water, 1 cup of kosher salt and 1/2 cup of sugar.
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Mix water to dissolve the salt and sugar.
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Put the meat in the bowl and, either put the bowl in the refrigerator or leave it on the counter after adding 5 or so ice cubes per pound of meat.
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Let the meat sit in brining solution for suggested time (see below).
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Remove meat from the bowl and pat dry
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Use in recipe or wrap and put in refrigerator (for no more than 1 day).
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