Finished Cooking Temperatures - Waring PRO CO1500B Instructions/Recipe Book

The rule to follow is to use a cup of table salt or 1
kosher salt for every gallon of water.
Or, for smaller cuts of meat,
quart of water.
Simply mix salt and water together. Place item to be
brined in a non-reactive container or sealable plastic bag
large enough to completely immerse the meat. Pour in
the brine, cover, and refrigerate.
The amount of time needed to brine depends on how big
the roast is. Following is a simple guideline:
Whole chicken
Chicken parts
Whole turkey
Turkey breast
Game hens
Pork chops
Pork tenderloin
Pork loin
It is important to thoroughly rinse and dry the meat once
you remove it from the brine, so when it roasts it will be
juicy, not salty.

FINISHED COOKING TEMPERATURES

Always check internal temperature using an instant-read
thermometer.
Rare
Medium
Well Done
⁄ cup kosher salt for every
1
2
Bright red
center, lighter
pink to outside
Light pink center,
brown to outside
Brown consistently
throughout
19
3–8 hours
1–2 hours
12–24 hours
4–6 hours
1–2 hours
2–6 hours
2–6 hours
24 hours
⁄ cups
1
2
130°F
160°F
170°F+