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!).