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Co-authored by:
Private Chef & Food Educator
This article was co-authored by Ollie George Cigliano. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University. This article has been viewed 299,518 times.
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Co-authors: 8
Updated: May 5, 2024
Views:299,518
Categories: Meat
Article SummaryX
To make a basic saltwater brine, measure out 1 gallon of water for every 6 pounds of meat. Next, add 1 cup of salt for each gallon of water you used and stir the mixture thoroughly. Then, submerge the meat in the brine and place it in the refrigerator. If your meat is 1/2 inch thick, brine it for 30 minutes. Keep the meat in the brine for 1 hour if it's 1 inch thick, 3 hours for 2 inches, and 8 hours for 3 inches. For tips on creating different brine flavors, read on!
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