This Brine thing is full of speed bumps.
- Recipes always under-state how much brine I need for given pounds of meat by *half* it seems
- Making sure the brine is cooled first before putting the meat in it. But not with so much ice undissolved that it changes the strength of the saline in the water
- Finding the space in the fridge and the right containers
Does your Kosher salt completely dissolve in your Brine? I brought mine to a rolling boil, but this time the salt did not completely dissolve.
How long would Brine made in advance keep in the fridge?