Basic Brine Recipe - NoRecipeRequired.com

Here is a basic brine recipe that you can use for chicken, pork, turkey and other meats. This brine is a simple combination of salt, sugar, and water and is great at adding both flavor and moisture to meats. Brined meats are also usually more tender. I almost never cook pork or whole roasted chickens without brining them for up to 8 hours before cooking.
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[@eurothor]

11 years. Still exactly what I needed. 🙏

[@RichardLeslieWhereat]

Recipe .5 cups salt .5 cups sugar 4.5 cups of hot water.

[@ongobo23]

Thanks, I don't know why everyone doesn't list recipe in the description; it would make it easier.

[@zachariah-binyisrayl5570]

This is EXACTLY what I needed....simple...clear....not complicated...to the point. Been needing a good brine recipe. I have some serious salmon ideas I wanna try. Thanx so much for this. 👍

[@gm7304]

That was very nice.... Think I'm ready for the plunge. Thank You

[@jawbaw6471]

Thanks. I like it simple.

[@grooverjamesr]

Peppercorns, whole garlic , anything not crushed are what I consider passive flavorings. Like dropping a whole lemon in a cup of water. You won't get much taste if you don't reduce your herbs to smash or just lightly dice or crush

[@smokengethigh]

Thanks a lot good video I am using your brine as I am writing this but its 4 pm so I am going to let them sit for 3 hours I hope that is long enough!

[@DaveBeaulieu]

SHould be...although I like 5+ more! Let me know how it goes.

[@shirvy]

got it!! : )

[@Erika-uj3ws]

Can I do this with ribs?

[@simplyme9269]

Is it okay to brine steak?

[@DaveBeaulieu]

Hey gottastopthebs - thanks. KZbin doesn't let me post links, but go to the site NoRecipeRequired, and chech out my post "how to sear" and "Pan Roasted Pork Chop" - search both on the site, they may help you out.

[@ItsMe-uf1st]

Quick, simple, easy, no cooking, or much cooling required... I love it. :-D I watched 7 other videos before almost giving up cause of time requirements, then I saw yours. Perfect, thank you!

[@boaire]

Could brining for just one hour be sufficient?

[@jreck3129]

not bad but were is the product ?

[@DaveBeaulieu]

Yes...but it's hard. 24 hrs even would be fine.

[@jonocoates231]

Do you discard the brine after use?

[@IllRockYourSox1]

No, you drink it.

[@frankthetank1369]

Take a sponge bath with the brine after your done.

[@carlosfernandez7098]

jono Coates , I always soak my beard with the leftover brine.

[@markburnsworth3591]

I hear it cures diseases, so rub it on any part of your body that hurts....good luck!

[@yearginclarke]

After brining, bring it to a boil and dip your wick in it.

[@MrJAMESDAD1]

When I brine a 15-20 lb Turkey I was told to use 1 gallon of water 1 cup of kosher salt and 1 cup of white sugar and put in frog over night does this sound good?

[@DaveBeaulieu]

Sounds about right to me!

[@MrJAMESDAD1]

Thanks,have a great Thanksgiving.

[@namnhan2003]

The frog added in the brine will certainly enhance the flavor...i agree. But i wont wait over night but until the frog croaks, then i'll know it is done.

[@MrJAMESDAD1]

namnhan2003 yawnnnnnn

[@auroraautumn8764]

namnhan2003 😂😂😂

[@unknownuser-uu5sb]

how would you brine spare ribs?

[@MyREDTAIL]

Same way

[@greenidguy9292]

unknown user In your bath tub

[@yearginclarke]

@@greenidguy9292 Yes

[@ipkulkarni]

do you have to use sugar??

[@retiredfire2013]

NO

[@kjc1385]

What is the longest time to safely brine? ....(say someone left it 2 days, happened with my buttermilk chicken brine once and it was to die for!))

[@cookingforkids5196]

I have only done about a day.

[@Nathaniel_Peterson]

I have done a 48 hour brine on a turkey and it turned out great.

[@jurnagin]

KJ C corned beef about 7 days I think!!

[@kennkid9912]

If you cook a chicken in a covered roaster it doesnt need brining. It wont dry out as the liquids are not boiled off. Turkeys are similar.

[@troybranaman316]

Why use kosher salt if your just going to dissolve it in the water ? I just don't know the difference

[@WilliamWPhillips]

You can use Iodidized salt but you'll need to halve it or it will be too salty. Since Kosher salt has more surface area it is less by volume than iodized, also the added iodine may impact the flavor profile you are trying to obtain. Not a pro but have done research and made a lot of mistakes in trying to perfect my signature brine. Hope this helps!

[@jeremyhagen7684]

Anyone ever use hot water when making kool aid? Dissolves just fine in cold water.

[@iamatpeace26]

You make awful kool aid then 😂

[@d.s7741]

ever drink hot Kool Aid?

[@idratherbeatthezoo450]

WHY WOULD SOMEONE USE *KOSHER* SALT WHEN COOKING *PORK*???? (Lol, just kidding!)

[@belovedpeartree]

+I'dRatherBe AtTheZoo to "cure" it of its sin lol!

[@Nathaniel_Peterson]

I see no need to use kosher salt for a brine. It has no benefits over table salt. Just more expensive.

[@dieseldraven]

I find to be considerable cheaper than table salt.. and most table salts are iodized, And that makes your brine and meat taste gross.

[@scottblank8239]

KillTheMethod kosher salt is less harsh tasting

[@MyREDTAIL]

I Agree 100%

[@jgestiot]

Why would you add hot water and then ice cubes when you can fully dissolve the sugar and salt into straight tap water? Also, there is absolutely no need to use kosher salt. Just ordinary plain cooking salt works well and is much cheaper. If you add peppercorns, you need to let them marinate in the brine for at least 12 hours before putting the meat in otherwise the flavour has not fully entered the brine and you have wasted your peppercorns as well.

[@jurnagin]

JG Estiot sugar and salt dissolves fully in hot water!! make a pitcher OK koolaid in hot water, you can use half the sugar you would use in cold water!! and of course you serve once you cool it back off!

[@ronaldrehfield1129]

Don't use iodized salt for curing.

[@BennyBestt]

Kosher salt is superior

[@beaucork1914]

ruined it by not showing us the godly splash of that meat hitting the brine