2. Make the brine.

Take the meat for brining and place it in the container. Pour over cold water until the meat is just covered, then pour the water into a measuring jug. Add salt at a ratio of 4 Tablespoons of salt to one quart (4 cups) of water. The salt must be completely dissolved in the water. Some people heat the water to dissolve the salt. In this case, the water must be completely cooled before proceeding, otherwise the meat will start cooking in the brine.

3. Brine the meat.

Submerge the meat in the brining liquid and place in the refrigerator. You might need to place a plate on top of the meat to ensure that it is completely under the brine. The length of time the meat is left generally depends on the weight of the meat. The following times are a general guide: