Directions:
- Combine all ingredients in a large stockpot over medium-high heat. Cook, stirring constantly, about 3 minutes or until salt and sugar dissolve. Cool completely.
- Submerge meat in brine, weighing down with a plate to keep it covered, if necessary. Thin fish, such as flounder, should sit in brine only 10 minutes to 1 hour; thick fish, such as salmon, 1 hour; chicken pieces, 2 hours; and pork, 4 hours. Large meats, such as whole turkey, should brine 12 to 24 hours.
- Rinse meat to remove any surface salt, if necessary. Cook as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 837.41 Kcal (3506 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 25535.26mg | 1064% | |
| Potassium | 294.98mg | 6% | |
| Total Carbs | 215.94g | 72% | |
| Sugars | 213.4g | 854% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.4mg | 13% | |
| Calcium | 375.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 38.55 Kcal (161 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1175.56mg | 1064% | |
| Potassium | 13.58mg | 6% | |
| Total Carbs | 9.94g | 72% | |
| Sugars | 9.82g | 854% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0g | 0% | |
| Iron | 0.1mg | 13% | |
| Calcium | 17.3mg | 38% | |
* 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.
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