All-Purpose Mild Brine for Poultry and Pork

By gbvampy1

a little less salt for thin cut meat

Ingredients

• 1 ⁄4 cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)
• 2 tablespoons sugar
• 1 quart water
• 2-3 Bay Leaves
• 2 T Apple Cider Vinegar
• 10 peppercorns

Preparation

Step 1

Mix cold water, salt and sugar and stir to dissolve.
In a non-reactive container, immerse food in brine, seal and refrigerate.
Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
WILL NOT WORK IF MEAT IS FROZEN.