Chris Marksberry > wrote:

> * Exported from MasterCook *
>
> Basic Meat Brine
>
>Recipe By :Bob Pastorio
>Serving Size : 0 Preparation Time :0:00
>Categories : Marinade
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 Quart water
> 4 tablespoons sugar
> 3 Tablespoons kosher salt
> 1 tablespoon black pepper
> 1 teaspoon thyme
> 2 teaspoons oregano
> 4 bay leaves -- crumbled
> 4 cloves garlic -- smashed
> 2 tablespoons vinegar

I would say this is not a brine, it is a marinade. There is not
enough salt in it to be a brine, plus there is vinegar -- brines
are not acidic.

Spices are optional in a brine and sugar is not normally included.
These ingredients are more typical in marinades.

A basic brine is water and salt in a 12:1 ratio by volume.
I've seen recipes calling for 8:1 but I have not found that
level of salt necessary. I've seen 16:1 used in a recipe from Acme
chop house, San Francisco. The above recipe is about 21:1.
I would say the salt concentation is too low for brining action.

Steve