Originally Posted by
Trezurs*-R-*Fun
I have a recipe that I've used for years.
8 Cups Water
1 cup Salt
3 TBLS. Sugar
1 Clove Garlic (Chopped)
6 Peppercorns
4 TBLS. Picking Spice
Mix ingredients together, make sure meat is totally covered (double the recipe to make more brine). Keep meat completely submerged in brine for 36-48 hours at room temperature. Take meat out of brine, rinse and cook or freeze.
To keep meat submerged, I use a dinner plate weighted down with a cup of water floated on top of the crock or pan with the brine.
I've used this primarily on big game, it a big hit a the Fire Station and many of the hunters will do this so we have lots of Boiled Dinners.