Put brine starter kit, 4 cloves of sliced garlic and 2 L of hot water in a pot and bring to a simmer. Remove from heat and let sit 15 minutes to steep. Add about2 L of cold water or 2 kg of ice and place in the fridge until cold. The brine must be cold before meat can be added to it. If you are brining a very thick cut such as the shoulder it is best to inject the brine with a syringe of some type. You can find brining needles at most kitchen supply stores.