How to Brine Meat
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Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 to 8 hours
Whole pork tenderloin: 6 to 12 hours
Whole pork roast: 2 to 4 days
Thin fish fillets: 10 minutes
Shrimp: 30 minutes
Whole chicken: 3 to 12 hours
Chicken parts: 1-1/2 hours
Whole Turkey (12 to 14 pounds): 12 to 24 hours
Turkey breast: 4 to 6 hours
Whole pork tenderloin: 6 to 12 hours
Whole pork roast: 2 to 4 days
Thin fish fillets: 10 minutes
Shrimp: 30 minutes
Whole chicken: 3 to 12 hours
Chicken parts: 1-1/2 hours
Whole Turkey (12 to 14 pounds): 12 to 24 hours
Turkey breast: 4 to 6 hours
In the case of roasting birds, they should be removed from the brine, wrapped in foil or plastic, and put in the refrigerator overnight to enable the moisture on the skin to be absorbed into the bird to ensure a crispy, brown skin.
4. Try different recipes.
Substitute a different liquid for all or some of the water. You can use fruit juices, cider, beer, wine, various vinegars, stock or tea, in fact any liquid that you use for cooking.
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