Quote:
Originally Posted by Sledneck
1/2 cup salt 1/2 cup sugar one gallon water standard brine
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Cooks Illustrated is stronger but alot depends on what kind of salt--and brand! Diamond kosher measures different then Mortons kosher and table salt is different too. Was taught that 'standard' is 1C salt(diamond)/gal of liquid--length of time in brine is crucial for good results. We use an equal amount of sweetner too plus seasonings.
I like brining most lean cuts of meat(pork/chicken/turkey) shrimp are better(imo) after a 1/2hr brine too
