"maureeng7eh" > wrote in message
news:micme.1508845$6l.514763@pd7tw2no...
> Can you please explain your method of brining and what do you make the
brine
> with? Thank you

I generally add a cup of salt and a cup of sugar to about a gallon of water.
The chicken, turkey, or pork goes into the solution for several hours or
overnight, under refrigeration. If I have small pieces like skinless,
boneless chicken, I will just put about a half cup of sugar and salt into a
gallon size bag, add some water to dissolve the crystals, add the chicken,
and top off with water to cover. About an hour is sufficient to improve the
meat. Brining makes the meat stay moist and distributed the salt deep into
the interior of the meat. I think that improved both the texture and the
flavor. Of course, you don't want to add any more salt when you season the
meat before cooking.