All-Purpose Mild Brine for Poultry and Pork

• cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)↗1⁄4 cup
• sugar↗2 tablespoons
• water↗1 quart

Step-by-step instructions

1. 1

   Mix cold water, salt and sugar and stir to dissolve.

2. 2

   In a non-reactive container, immerse food in brine, seal and refrigerate.

3. 3

   Use 1 quart of brine per pound of meat, not to exceed 2 gallons.

4. 4

   Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.

5. 5

   WILL NOT WORK IF MEAT IS FROZEN.