Quote:
Originally Posted by BlueHowler
Brines are awesome when done right. The basic rule of thumb is 1 cup salt and 1/2 cup sweetener per gallon of water then add whatever you want to flavor the meat.
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I agree, but I find that the 1 cup salt to 1/2 cup sweetener tend to make things a bit too salty. I like a "light" brine, which is to say 1/2 cup Salt(Kosher works best) to 1/2 cup Sweetener(I prefer Brown Sugar) per gallon of water(purified only). For flavoring, I usually add garlic and cloves, but really you could do just about anything you prefer.
As to your containage delima, I Like to use large square or rectangular plastic cambro-type containers with snap on lids. I found ones that will fit in a standard fridge. For turkeys, I have also been known to use one of those big orange igloo upright coolers. I replace some of the water with ice, and it has worked pretty well.
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