Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
Stir ingredients together in a saucepan and bring to a boil.
Continue stirring until sugar is dissolved.
Allow to cool.
Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
Discard brine before using and pat meat dry.
If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
Prepare meat as desired- roast, bbq, etc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.33 Kcal (541 kJ)
Calories from fat	18.81 Kcal
		% Daily Value*
Total Fat	2.09g	3%
Cholesterol	1.64mg	1%
Sodium	3229.52mg	135%
Potassium	58.1mg	1%
Total Carbs	28.41g	9%
Sugars	26.78g	107%
Dietary Fiber	0.1g	0%
Protein	0.27g	1%
Vitamin C	1.2mg	2%
Iron	0.4mg	2%
Calcium	55mg	5%

Amount Per 100 g
Calories	46.34 Kcal (194 kJ)
Calories from fat	6.74 Kcal
		% Daily Value*
Total Fat	0.75g	3%
Cholesterol	0.59mg	1%
Sodium	1157.15mg	135%
Potassium	20.82mg	1%
Total Carbs	10.18g	9%
Sugars	9.6g	107%
Dietary Fiber	0.04g	0%
Protein	0.1g	1%
Vitamin C	0.4mg	2%
Iron	0.1mg	2%
Calcium	19.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.7

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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