For a basic brine recipe I use water, kosher/sea salt and brown sugar.
Mix all of the ingredients together in whatever container is needed for the amount of meat you have. You can use a turkey bag
When you remove your meat from the brine, lightly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!
Ingredients
- 1 gallon water
- 1 cup kosher/sea salt (1/2c iodized)
- 1 cup brown sugar
Instructions
- Mix all of the ingredients together in whatever container is needed for the amount of meat you have.
- Add your meat and don’t forget it MUST be refrigerated. You can brine for a few hours, overnight, or for several days!
- When you remove your meat from the brine, lightly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!
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{ 5 comments… read them below or add one }
Why use kosher salt?
I prefer the taste of kosher and sea salt to iodized. You can you iodized, just use less. It’s more potent.
Is the brine for one or two whole chickens? I see two in the bag…
It can be for as many chickens as you can fit! The basic brine recipe is just that – basic. A starting point. Feel free to increase or decrease as needed for how many chickens you’re doing.
Thanks…smoked two chickens today…meat was tender and they tasted awesome…