I would really like to start experimenting with brining, but all the research I've done on this board and elsewhere (I've googled like a madwoman) seems to be giving differing opinions on how much salt you actually use. I have both regular table salt (which some say is problematic because of the iodine), as well as the coarse rock salt...and I know they have different measurements. The items we'd be most like to brine would be chicken pieces, various pork chops & pork/poultry roasts (in quanitites to feed 2, with a bit of leftovers...so we've not talking about a lot of meat here).
My only caveat is that I would prefer not to use sugar, but just use salt & water instead. We really don't like sweet tastes much at all, especially with our meat.
So can anyone provide a foolproof rule of thumb, once in for all please - for the ratio of salt (perhaps both kinds) to water? Also, if roasting these meats...are the drippings and frond suitable for making gravy, or is it too salty?
Any other additional words of wisdom in regards to brining would be most appreciated as well!