Good morning I would greatly appreciate help with this brine recipe for pheasant, seen here,
4 cups water
1/4 cup kosher salt
1 tablespoon sugar
1 tablespoon crushed juniper berries
bay leaves (only listed in directions
I simply want to remove the sugar and just have a salt brine with herbs.
Do I need to remove any of the salt to compensate for no sugar?
I'm also curious if I can double the amount of brine if the pheasant (i'm only using 1) is not covered all the way with one batch?
As long as the ratio of salt to water is the same, will adding more brine add more saltiness?
I am only using 1 2lb. pheasant if that is important.
Thank you greatly for your time!