All-Purpose Brine

1 quart cool water (4 litres) = 1 US gallon roughly
1/2 cup Salt (1 cup may be better)
1/2 cup sugar





For 1 liter of brine:
1 litre water
1/8 cup salt (1/4 cup may be better)
1/8 cup sugar

Brine seasonings:

- 8 cups water
- 1/4 cup kosher or sea salt
- 1/4 cup sugar
- 1 tsp. crushed juniper berries
- 1 tsp. coriander seeds
- 1 tsp. garlic powder
- 4 bay leaves


Mix in a non-reactive container until dissolved. Substitute 1/4 cup + 2 Tablespoons Morton Kosher Salt or 1/4 cup table salt for Diamond Crystal.

Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.