Dissolve the sugar/salt mixture in four times the volume of water. The resulting liquid should be enough to comfortably cover the meat you wish to brine .Add any flavorings you wish, especially sharp liquids (vinegars and citrus juices),whole seeds, or dried herbs and spices. Thicker liquids, such as honey, sauces, and oils, and fresh herbs will impart fewer flavors unless boiled .If your brine is extensively flavored, or if you do not plan to brine the meat for long, consider bringing the mixture to a fast boil and cooling before starting the brine. Some meats, such as chicken and smaller poultry, cannot be brined long without breaking down. Boiling is especially effective for them .