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Please read this important message from General Mills regarding their recent flour recall: http://www.generalmills.com/flour
The brine in this recipe is my basic five-ingredient everyday brine for chicken or pork with added apple cider in a 1-to-1 ratio to water for the liquid base.
To brine the roast or chicken, bring 1 quart of cider and 1 quart of water to a boil with the salt, light brown sugar, peppercorns and bay. Dissolve salt and sugar then remove from heat and add lemon juice. Add an equal amount of ice to liquid to quick-cool the brine.
Place pork loin or chicken(s) in a 2-gallon bag plastic food storage bag with a zip top, add the brine and close the bag, letting out any excess air. Store in the lowest part of the refrigerator overnight or up to 2 days.