Brining Instructions
by Lishka DeVoss

Make your brine several hours before using. Results will vary depending on the type/brand of salt and sugar you use.

AMOUNTS

QUART:
1 quart water (or 2 cups water and 2 cups apple cider/juice)
1/2 cup salt (not kosher)
1/2 cup suger

2 CUPS:
2 cups water (or 1 cup water and 1 cup apple cider/juice)
1/4 cup salt (not kosher)
1/4 cup suger

1 CUP:
1 cup water (or 1/2 cup water and 1/2 cup apple cider/juice)
2 tbsp salt (not kosher)
2 tbsp suger

BASIC INSTRUCTIONS

• Use 1 quart brine per pound of food (do not exceed 2 gallons).

• Place brine over medium heat, stirring until the salt and sugar are dissolved. Immediately remove from heat and allow brine to completely cool before using.

• Brine in refrigerator: 1 hour per pound of food (not less than 30 minutes, not more than 8 hours).

• You can use less brine if you use a ziplock; make certain the food remains submerged in the brine. If using a bowl, put a heavy plate that fits inside and on top of the food to keep it submerged.

• Once brined, drain (but do not rinse) and pat-dry your food before cooking. For best results with bird, pat-dry and then allow to further air-dry in a single layer on wax paper (on a sheet pan or large plate) in the fridge overnight before cooking.

Updated 2022-01-15

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