"Chuck Kopsho" > wrote in message
...
> Could anyone here please tell me what the brining process is? I see
> references to it here in this newsgroup, but don't know how it's done.
> Thanks in advance.
>

It is a way of adding moisture to meat, especially poultry, so it does not
dry out when cooked. It is a process of osmosis that does the deed.

Cup of salt, cup of sugar, gallon of water is a good start.

If you are buying that already seasoned injected stuff, it will not accept a
brining as it is already saturated. .