Brining Solution For Poultry And Meat - cooking recipe

Ingredients

1 quart fresh cold water
1/4 cup kosher salt (NOT TABLE SALT)

Preparation

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.