Brine for Various Meats

• 14 cup kosher salt
• 14 cup brown sugar
• 1 garlic clove, sliced
• 2 cups boiling water
• 2 12 cups ice

1. In a large bowl, combine the kosher salt, brown sugar, any other spices or aromatics you may like to use, and the garlic clove.
2. Pour the boiling water over this mixture and stir well to dissolve the salt and sugar.
3. Add the ice and stir until melted.
4. Brining times for meats:
5. Shrimp: 30 minutes.
6. Whole chicken: 3 to 12 hours.
7. Chicken parts: 1-1/2 hours.
8. Cornish game hens: 2 hours.
9. Turkey (12 to 14 pounds): 24 hours.
10. Pork chops (1-inch thick): 4 to 6 hours.
11. Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 to 8 hours.
12. Whole pork tenderloin: 6 to 12 hours.
13. Whole pork roast: 2 to 4 days.

kosher salt, brown sugar, garlic, boiling water, cups ice

Taken from www.food.com/recipe/brine-for-various-meats-493151 (may not work)