~Making 6 c brine:
In medium pot boil together:
2 c water
2.5 oz sea salt
1.25 oz sugar
8 garlic cloves, smashed, peeled and cut in a few pieces
1/2 t peppercorns (I use tri color)
1/2 t red pepper flakes
1/2 lemon (peel the zest, halve the lemon, squeeze juice into pot, then add halves and zest)
3 bay leaves
1 sprig thyme, 1 medium sprig rosemary, 6 sage leaves (not the bitter stem)
1/2 yellow onion (peeled and sliced)
1 small carrot, sliced
1 small stalk celery, sliced
Simmer until salt and sugar have dissolved.
Remove from heat and add 2-4 cups  ice so you can use it immediately instead of waiting for it to cool.

~Making 12 c brine:
In medium pot boil together:
1 qt water
5 oz sea salt
2 1/2 oz sugar
1 garlic head, smashed, peeled and cut in a few pieces
1 t peppercorns (I use tri color)
1 t red pepper flakes
1 lemon (peel the zest, halve the lemon, squeeze juice into pot, then add halves and zest)
6 bay leaves
2 sprigs fresh thyme, 1 large sprig fresh rosemary, 12 fresh sage leaves
1 yellow onion (peeled and sliced)
1 carrot, sliced
1 stalk celery, sliced
Simmer until salt and sugar have dissolved.
*Remove from heat and add 1-2 qts ice (to cool the brine quickly)


*For 12-15 lb meat make 6 c brine which will fit in my 12 qt Cambro.
*For 15-20 lb make 9 c brine which also fits in the 12 qt Cambro.
*For 18-20 lb make 12 c brine and use a hotel pan, which is 14 qts and will still fit in the refrigerator.

*Weigh down the meat, so it stays under the liquid, with 2-3 dinner plates stacked.

*Brine 10 - 24 hours. Brining longer than that can result in the moisture coming out of the meat resulting in a strange texture.

*Poach boneless skinless chicken, covered in buttery broth. Then use the broth when you are finished cooking.

*For a crowd:
Use 3 servings per pound. 100 servings would use 33.3 lbs. There is a 30% loss in weight from raw to cooked. So a cooked serving weighs 3.5 oz. Use this to plate it consistently.

~Making 3 c brine:
In small pot boil together:
1 c water
1.25 oz sea salt
.75 oz sugar
4 garlic cloves, smashed, peeled and cut in a few pieces
1/4 t peppercorns (I use tri color)
1/4 t red pepper flakes
1/4 lemon (peel the zest, halve the lemon, squeeze juice into pot, then add halves and zest)
2 bay leaves
Fresh herbs: 1 small sprig thyme, 1 small sprig rosemary, 3 sage leaves (not the bitter stem)
1/4 yellow onion (peeled and sliced)
1 small carrot, sliced
1/2 stalk celery, sliced
Simmer until salt and sugar have dissolved.
Remove from heat and add 1-2 cups ice so you can use it immediately instead of waiting for it to cool.

Immerse the chicken or pork in the brine, using a plate to weigh it fully under.

Let brine 10-24 hours.

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