Created by Kchurchill5 on September 13, 2016
Step 1: Base ... Add the tap water to a bowl, along with the salt and sugar; and, mix until everything is dissolved. It should only take a couple of minutes. Now, you can also do this in a pot on the stove top; but, the hot tap water works just as well in my opinion.
Step 2: Herbs ... I like to cut the sprigs in smaller pieces, and rub them together between my hands - this wakes up the herbs. You can really add any herbs you like; there is no right or wrong mix.
Step 3: Flavors ... Once the salt and sugar are dissolved; add the ice to cool. Then, add all the other ingredients.
Step 4: Protein ... I like to use a ziploc bag to brine my protein. But, you can always use a glass (non-reactive [metal]) bowl or pan too. Add your chicken, pork, or lamb to the bag (pan or bowl); and, toss so it is well mixed with the brine. Seal, the bag; or, cover with bowl or pan with plastic wrap - then, refrigerate in the coldest part of your refrigerator.
Step 5: Brine ... Two (2) hours for boneless pieces, 4 hours for bone in; and, overnight for larger pieces (i.e., a whole chicken or pork loin). Once brined; rinse well, pat dry - and, cook using your favorite recipe.
Step 6: ENJOY!!!