Brined Meats from BettyCrocker.Com

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Brined Chicken and Meats
Go basic with a salt and sugar brine or be adventure-
some and toss in seasonings like rosemary, thyme,
basil, bay leaves, ginger, hot chilies and peppercorns.
-Kristen Olson, Betty Crocker Grilling Expert

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Tips for Brining

	Plan Ahead. Brining can take several hours.
	The larger the food you are brining, the longer the brining time.
	Brining is best for lean meats such as poultry, pork (roasts, tenderloin, chops) and shrimp which are prone to drying out.
	Foods need to be completely submerged in the brine.
	Brine in any large container that is nonreactive like a food-storage plastic bag.

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