All-Purpose Brine (Base Recipe)
If you’ve ever wondered how restaurants get chicken so juicy or pork so tender, the secret is a perfectly balanced brine. This simple all-purpose mix of salt, soy sauce, sugar, and spices adds deep flavor while keeping meat moist and tender — perfect for chicken, pork, fish, or even turkey. It cools quickly with ice cubes, saving time and ensuring safety. Salt locks in moisture, sugar balances flavor, and soy sauce adds umami depth, while a touch of heat brings it to life. Use kosher salt, add herbs or citrus for your own twist, and always cool before adding meat. Rinse and pat dry before cooking for perfectly tender results every time.
TheKnird
A balanced, versatile brine for chicken, pork, or fish. This recipe makes enough for about 2 pounds of meat.
For larger cuts or whole birds, scale the recipe as noted below.
Ingredients (for 2 lb of meat)
1 cup water
1 tablespoon kosher salt
2 tablespoons soy sauce
2 tablespoons sugar (white or brown)
1 teaspoon chicken bouillon (or vegetable bouillon)
1 teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon baking soda (use for poultry only - helps tenderize)
2 tablespoons hot sauce (optional – adds depth, not much heat)
1 cup ice cubes
Optional seasonings: onion powder, paprika, thyme, rosemary, chili flakes, or other herbs and spices
Instructions
In a small saucepan, heat 1 cup of water over medium heat.
Stir in the salt, sugar, soy sauce, and bouillon until completely dissolved.
Remove from heat and immediately add the ice cubes to cool the brine quickly. Stir until the ice is mostly melted and the liquid is cold.
Add the remaining seasonings, baking soda, and hot sauce.
Once the brine is fully cooled, submerge the meat in a non-metal container or sealable bag.
Refrigerate during the brining period.
When finished, rinse lightly and pat dry before cooking.
Brining Guide
Chicken breasts – 1 to 2 pounds: brine for 1 to 2 hours
Whole chicken – 3 to 5 pounds: brine for 8 to 12 hours
Pork chops – 1 to 2 pounds: brine for 2 to 4 hours
Pork loin or tenderloin – 2 to 4 pounds: brine for 6 to 12 hours
Fish fillets – 1 to 2 pounds: brine for 30 to 60 minutes
Whole turkey – 12 to 14 pounds: brine for 12 to 24 hours (triple recipe quantity)
Scaling Tip
For every additional 2 pounds of meat, add another 1 cup of hot water, 1 cup of ice, 1 tablespoon of salt, and 1 tablespoon of sugar. Keep all other ingredient ratios the same.