SIMPLE BALSAMIC BRINES
Use a large container to completely submerge meat. Pick your meat and combine all ingredients. Place meat in container and pour brine overtop. Cover and set aside in a cool spot for the minimum brining time specified. After removing meat from brine, pat dry and season well with salt and pepper before placing in oven or stove top. It keeps in the juices and is a very important step.
Beef Steak: 4 to 5 hours
Beef Roast: 12 hours
Pork: 3 to 4 hours
Whole Chicken: 4 to 5 hours
Chicken Thighs, Breasts: 3 to 4 hours
Turkey: 30 to 45 minutes per pound