The following is a recipe for brining your own meat. You can brine all cuts of pork or beef with this. I also use a similar brine for turkey and whole poultry.

The larger the cut of meat --- the longer it should be brined, but the flavor and texture of all whole muscle meats are improved by the process. You may brine the meat for 6 hours or for several days. Poultry would be brined for a shorter period of time and delicately flavored meats such as young lamb or veal should follow a different recipe with less acid and salt to prevent the meat from becoming too soft.

Put the cut of meat in a nonreactive container such as a glazed potter crock, a plastic or stainless steel bowl, or a heavy plastic freezer bag. Fill the container with enough water to cover the meat then pour off the water and measure it. For every three quarts of spring water, add 1/4 cup sea salt, 1 1/2 cups brown or raw sugar, 1 tbsp peppercorns, 1/2 tsp red chill pepper flakes and 2 bay leaves. Stir until the salt and sugar are dissolved. Cover the meat with the solution and refrigerate for at least 12 hours and up to 4 days. Drain and completely dry the meat before using.

Any number of flavors can be added to the solution to change the flavor components --- just be careful to keep the salt and sugar ratio the same to prevent the meat from becoming too salty. Additional herbs and spices may be added to change the final flavor. I personally like to substitute 2 cups of apple cider vinegar for the same amount of water. Because vinegar is an acid ---- I would also reduce the time the meat remains in the brine. Beer or ale is also a great addition.

Tenderizing Lamb and Poultry: Soaking meat in an acidic liquid does add flavor and tenderize but it is important not to over do it. Acid left on tender meat too long can turn the texture mushy. Yogurt, buttermilk or cream utilizes the milk solids to bring up the flavor and gently tenderize at the same time. Garlic, spices and herbs can be added for additional flavoring. Meat can be left in this kind of marinade without worrying about destroying flavor or texture.

Lamb Marinade: Combine all ingredients together. Place lamb roast in a nonreactive pan or heavy plastic bag. Cover with the yogurt mixture and refrigerate over night.