Ingredients

• 3-3/4 quarts of water
• 3/4 cup sea salt
• 3/4 cup granulated sugar or Sucanat (optional)
• 1 cup long-fermented kombucha
• Flavorings as desired (see below for ideas)

Directions

1. Combine all ingredients and stir to dissolve. Submerge the cut of meat or whole bird in the solution.
2. Refrigerate the meat in the brine for a few hours or 1 to 2 days for larger birds like turkey.
3. Before cooking, pour off the brine, pat the meat dry, and proceed as necessary.
4. MEAT BRINE FLAVORING OPTIONS

5. Add these right to the above brine and be sure to remove any bits of herbs or flavorings from the meat before cooking to prevent burning.

6. Meat Brine For Chicken

7. To the basic brine add black peppercorns, dried or fresh thyme, lemon slices, dried or fresh parsley.

8. Meat Brine For Turkey

9. To the basic brine add black peppercorns, dried or fresh sage, orange or lemon slices.

10. Meat Brine For Beef

11. To the basic brine add black peppercorns, onion slices, dried or fresh marjoram, lime slices.

12. Meat Brine For Lamb

13. To the basic brine add lots of fresh peeled garlic, lemon slices, fresh or dried rosemary and/or mint.

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