Originally Posted by AllenOK
IAfter that, I'll add the remaining water (usually, 3 c), cold, to chill the brine down, stir well, then pour over the meat, and let it brine for a few hours.
It's important in terms of food safety that the meat is very cold upon meeting the brine.
I do either of two things:
1. I prepare the brine the night before and leave in the fridge while I also thaw the frozen meat in the fridge. Brine the next day in the fridge.
2. Do as Allenok does, ie.e. heat up a portion of the liquid but add all ingredients, then add ice to approximate the volume of the remaining water to be aded to the brine. Then add the cold meat and leave in the fridge.