Chef's Pepper & Herb Brine for Pork & Poultry

2 quarts water

3-4 pounds pork or poultry

Chef's Pepper & Herb Brine (4.7 oz)

Dissolve Brine in room temperature water.  In a non-reactive bowl completely submerge chicken or pork in brine solution.  Place bowl in refrigerator for as little as 1 hour per pound or up to a total of 24 hours. (The longer the tastier!).

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