Brine for the rooster

[The Hen]

I just butchered a rooster a few hours ago. He was a year and half old. Does anybody know the water/salt ratio for the brine in the fridge to put him in for a few days. Several ppl on FB BYC recommended brining him before freezing.

 

[topdycke]

I just butchered a rooster a few hours ago. He was a year and half old. Does anybody know the water/salt ratio for the brine in the fridge to put him in for a few days. Several ppl on FB BYC recommended brining him before freezing.

I used a half cup of coarse kosher salt in a large pot of water enough to cover with ice and let sit an hour. I am then bagging and resting in the fridge for a day before shifting to the freezer. Mine are cockerels tho

 

[bowhunter862]

When I brine (wild game especially), I use 1 cup of salt and 1 cup of sugar per gallon of water. Soak for 1 hour per pound, remove from the brine, rinse thoroughly and either cook it or put it in the freezer.