This recipe for Brining, by Jim Stroope, is from 101 Day to Day Recipes (jls),
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
If using table salt use 1/8 cup. The best meats to brine or the less tender and all poultry. You can use other liquids like beer, vinegar and orange juice. Brining chicken and or quail with one tablespoon white vinegar to one cup water with the salt will amaze you. Do not try to brining on thick cuts or high in fat.
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