Instructions: Stir this while bringing it to a boil. Let the brine cool.

Then soak the pork in it for 10 hours at room temperature.

6 hours if in chops. I like to put the brine and pork in a Zip Lock bag, then suck the air out of the bag.

Dry the pork well with paper towels. Now your pork is ready for any recipe.

Here are some other brines:
12 cups water
9 Tbsp fine Sea Salt
1&1/2 cups brown sugar
16 Tbsp molasses

or

4 cups Gin
4 Tbsp Blk. pepper
8 Tbsp Juniper berries
5 Tbsp fine Sea Salt
2 cups Maple Syrup

or

10 cups Water
1 cup Sugar
1/2 cup Sea salt
12 juniper berries
12 cloves
12 black peppercorns
3 bay leaves

Joe

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