Basic Brine for Smoking Meat recipe

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Ingredients

¼ cup kosher salt
¼ cup packed brown sugar
4 cups water

Nutrition Info

26.1 calories
carbohydrate: 6.7 g
cholesterol: 0 mg
fat: 0 g
fiber: 0 g
protein: 0 g
saturatedFat: 0 g
servingSize: -
sodium: 2852.1 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

Recipe Yield

1 quart

Recipe Note

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.

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