How to Make a Basic Brine

Cooking dries meat by about 30 percent.^{[1]
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Research source} You can make moist, flavorful meats that lose as little 15 percent of their water if you refrigerate meats in basic saltwater brine before cooking. The salt in the water changes the meat so it draws in brine and retains moisture while cooking. Brining works best on low-fat meats like chicken, turkey and lean pork, as most cuts of red meat are fatty and don't need brining.^{[2]
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Method 1

Method 1 of 3:

Basic Brine

1
Make 1 gallon (3.78 liters) of brine for 6 lbs. (2.72 kg) of meat.
- Mix 1 cup (227 grams) of salt for each gallon (3.78 liters) of water you use in your brine.
- If you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon.
- Cut the salt and sugar by half if you need just a half gallon (1.89 liters), or by 3/4 if you need just 1 quart (.946 liter).

Method 2

Method 2 of 3:

Flavored Brine

1
Make a flavored brine with garlic powder and ground black pepper or other seasonings.
- Add 1 cup (227 grams) of salt, 1 cup of white sugar, 4 tablespoons (60 grams) of garlic powder and 3 tablespoons (45 grams) of ground black pepper to 1/2 gallon (1.89 liters) of hot water. Stir until salt and sugar dissolve.
- Add crushed ice until you have about 1 gallon (3.78 liters) of brine.
- Experiment with flavorings in your brine. Add to the brine water apple juice, wine, lemon, thyme, maple syrup, soy sauce, chili powder or onions. You may also add cumin or coriander seeds, jalapeno peppers, fresh herbs, honey or rosemary. Amounts of seasonings vary depending on how much water you use. Do not over-season brine because you could ruin the meat. Add seasonings to your taste.^{[3]
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Method 3

Method 3 of 3:

Brining the Meat

1
Submerge the meat in the brine and refrigerate.
- If you can't fit the container in the refrigerator, place ice cubes in the brine as needed to keep the water cold. Put the ice in a sealable plastic bag and place the bag in the brine if you are brining a thick piece of meat or a turkey in a large amount of brine liquid.
- Keep the piece of meat submerged, if possible. If not, turn the meat occasionally and lengthen the time you brine.
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Brining time depends on the thickness of the meat and the intensity of the brine. It takes more time to thoroughly brine a thicker piece of meat.
- Brine a 1/2 inch (12.7 mm) thick piece of meat in the refrigerator for a half hour; 1 inch (25.4 mm) for 1 hour; 2 inch (50.8 mm) for 3 hours; and 3 inch (76.2 mm) for 8 hours.^{[4]
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Community Q&A

Question

Can brine water be used to increase the shelf life of mushrooms?

Community Answer

Salted water, or even vinegar, doesn't really help with mushroom. Try adding lemon juice to the water, or ascorbic acid (easy to find), and they will preserve much better.
Question

How do I figure out how much kosher salt and brown sugar I need for the brine based on the amount of pork?

Community Answer

Figure out how much water is needed to cover the meat to start. Then its 1 cup of salt ands sugar per gallon.
Question

How do I make bacon from fresh pork belly?

Community Answer

If you want fresh, you slaughter the pig and take the meat into the butcher shop so they can cut it into thin slices.

Warnings

Don't brine meats that say "self-basting," "flavor-enhanced" or "enhanced" on the package. Salty fluids are already injected into these meats.

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