Brining Solution for Poultry and Meat Recipe

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Ingredients:

Serving

1 quart fresh cold water
1/4 cup kosher salt

Directions:

Mix salt with water and stir to dissolve salt.
Cut up Chicken, brine for 8-12 hours.
Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).
Whole turkey, brine 24-48 hours.
Pork Chops or Pork Steaks, brine for 2 hours.
Pork Loin, brine for 8 to 24 hour.
Pork Butt or Shoulder, brine for 24 hours.
Mix enough brine to cover the meat completely.
To brine use plastic bag or non-reactive bowl or pot.
Store in refrigerator for the specified time.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	531.49mg	22%
Calcium	7.9mg	1%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	663.59mg	22%
Calcium	9.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0

Points
0

PointsPlus

Good Points

calories free,
fat free,
saturated fat free,
cholesterol free,
sugar free

Bad Points

High in Sodium

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