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The flavors and salt in the brine will be absorbed by the meat. The brine will get progressively weaker. By the third day you will have Dish Water. Make new Brines and try different flavor combos for Pork and Chicken. Here are two you may like...JJ
Pork Brine
2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/4C Molasses
1/4C Mustard
1/2C Kosher Salt
2T Pickling Spice (optional)
1T Sage, rubbed
1Gal Water
Combine all and Brine the meat at least over night, 24 hours would be better.
Families Favorite Poultry Brine
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Starting Two Days out...
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...