i've been checking around and seem like most recipes i found start with one cup kosher salt per gal of water. from there it's seems like it's up to your tastes, anywhere from 1/4 cup sugar to a 1/2 cup sugar and just about any seasonings you want. duration is anywhere from 12 hrs to 36 hrs. they all seem to agree on icy, slushy water and in the fridge or cooler. boil the brine and let cool before adding ice. i'm going with 3/4 cup salt, 1/4 cup sugar, 3 tbs garlic powder, 3 tbs onion powder and 1 tbs cumin.
es le bon ton roulet