Heat 4 cups of water up till boiling.

Add salt, sugar, Tabasco, paprika, and cayenne to water. Dissolve.

Add other 4 cups of water and ice to mixture to cool down to room temperature.

Place meat into ziploc bag and pour solution over meat.

Refrigerate for 45 minutes to 2 hours. If you want to set longer, decrease your salt to keep meat from getting too salty.

Remove meat from brine and rinse meat. Cook meat as planned.