I've been reading for a WHILE and there are many brine variations. I'm trying to find a fairly simple brine to start using for chicken. I saw the slaughterhouse one and plan to use it soon.
Also, what would be the purpose of using curing salt? Should I incorporate that into my brine?
Any suggestions would be greatly appreciated!
Also, what would be the purpose of using curing salt? Should I incorporate that into my brine?
Any suggestions would be greatly appreciated!