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I’m not much of a cook, I leave it to the chefs like you. But I like good food and can cook a mean steak. But the brine thing I read about so made some for my wife for some chicken ******* she was making. She didn’t put it in the fridge for 24 hours but it was like five or six hours, and boy...

Yeah I already deleted my post, when I saw it later. How much water did you use in that formula. I’ve got a formula that’s very specific but I just got it off the Internet. It tells you how much salt sugar etc. to use per quart of water. But I like the other stuff you put in it I’m gonna try...