Be sure to use Morton Kosher salt. See note if using other brand of salt.
Ingredients
Method
- Dissolve salt and sugar in water. Use 1 quart of brine per pound of meat, not to exceed two gallons of brine.
- Allow meat to sit in brine 1 hour per pound, not less than 30 minutes or more than 8 hours.
Notes
If using Diamond Crystal kosher salt, use 1/2 cup. Use 1/4 cup if using table salt.