Brining note: We recommend using ¼ cup of brine to 4 cups of water. This will be enough to submerge around 4 pounds of meat.
Instructions
Bring water to a boil and add brine, stirring until dissolved. The brine will lift so make sure the pot is high enough.
Once dissolved, remove from heat and dilute with equal amount of cold water to what is in the pot. If you’re using 1/4 cup of brine, use 2 cups of water to boil and then add 2 cups of cold.
Submerge meat into brine, seal properly, and then keep refrigerated while brining. Ensure that all the meat is fully submerged, using a plate or weight on top.
We recommend 1 hour of brining time per pound of meat.
