You will need:
2 quarts water + 3 to 4 lbs pork or poultry (bone-in or boneless)
Reserve 1 Tbsp of brine, dissolve remaining brine in room temperature water. In a non-reactive bowl completely submerge chicken or pork in brine solution. Place bowl in refrigerator for 6-24 hours…the longer the spicier!
When you are ready to cook, remove chicken or pork from bowl. Rinse off excess brine and pat dry. Sprinkle remaining 1 Tbsp of dry brine spice over meat and grill, bake or roast. It’s all good. Cook chicken to a minimum internal temperature of 165°F, for pork get to a minimum of 145°F.