I am going to dispatch some of my new meat birds. Anyone know how to make brine and how long to brine the meat. Thanks, Mary
The Alton link will give you the salt to water ratio and anything else you want to do to give the meat some flavor is always nice. I like a brine with vegetable broth, some rosemary and a little molasses. Some people add a little cider vinegar, plain vinegar or wine to help tenderize the meat. The important thing is the salt and drying the meat after the brining.
