Standard Brine
Brines are an exceptional way of seasoning your meats and a hidden secret of most chefs. They can be used on all cuts of meat. The main point is time of contact in the brine.
  • 1 Gallon of Water
  • 1 Cup of Kosher Salt
  • 1½ Cup of Sugar (brown, maple syrup, molasses, brown sugar, honey, or plain white sugar)
  • Black Pepper
  • Aromatics (any herb in your garden)
  1. Bring ½ gallon of water to a boil
  2. Add the sugar, salt, and aromatics to the boiling water, stir until dissolved
  3. Cool quickly by adding the second half of cold water
  4. Add your meats after the brine has completely cooled for approximately 30 minutes per pound of product (A typical whole chicken, pork butt, pork loin can rest for 12 hours. Chops and single cut items approximately 2-4 hours)
  5. After brining, cook accordingly to the cut (braise or grill)
Recipe by Hometown Sausage Kitchen at