Some good recipes.
Source: From the test labs of SomethingEdible.com
Servings: Makes enough to brine 1-2 lbs of meat.
Prep Time: 1 1/2 hoursCook Time: 10 minutes
Instructions: Combine 20 oz water, honey, kosher salt and seasoning blend in a micro-safe (Pyrex) container. Nuke for 3-5 minutes, or until the solution just starts to think about boiling. Add frozen meat to a brining vessel that will allow complete immersion, add 20 oz cold water. and LASTLY the hot brine. Stir, cover & move to the fridge for 90 minutes, agitating the container occasionally. After time has elapsed, the meat should be completely thawed, but still cool.
When ready to grill, remove from brine, pat dry, lube with a little olive oil, and add additional salt-free seasoning (if you want). Grill to desired doneness.
Notes: Works best with things like boneless, skinless chicken breast, pork loin chops & other easily over-cooked 'white meats' 1/2 in to 1.5 in thick
Salt to water ratio adapted from Micheal Ruhlman's Ratio
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