HOW TO MAKE THE PERFECT
Stir to combine and make sure that the salt and sugar crystals are all incorporated into the water. Add any additional flavor ingredients you want.
Place brine in the right container for the size of the meat. This can be a stock pot or a larger vessel. Then add the meat. Brine bags are a nice touch and make for easy cleanup.
Store brine in a refrigerator or cool place for up to 24 hours. Avoid going over 30 hours so the meat doesn't get mushy. Remove the meat from brine and then cook it. (Discard Brine)