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brine for chikin / turkey? #5986537 10/21/15 02:01 AM
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hallfns Offline OP
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Gonna fire up the smoker this weekend and do the first brisket in it.

I wanna do a couple of chikins' as well.... who has a good brine/process?


piss.wezel@gmail.com
Re: brine for chikin / turkey? [Re: hallfns] #5986889 10/21/15 11:33 AM
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wacorusty Offline
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Boil water with salt, throw in a couple bay leaves and some onion and garlic powder or fresh cut. Let the water cool, same temp as bird in fridge. Soak them overnight.


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: brine for chikin / turkey? [Re: hallfns] #5987216 10/21/15 02:56 PM
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redchevy Offline
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^^^Pretty much spot on to what I use.


It's hell eatin em live
Re: brine for chikin / turkey? [Re: hallfns] #5987258 10/21/15 03:19 PM
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I normally do 1 to 1 brine. 1 cup salt (without iodine) and 1 cup sugar per gallon of water needed to cover the meat (boiling makes it easier to desolve). Make sure the brine is cold before pouring it then keep it all as cold as possible (don't freeze) like in a refrigerator for at least 24 hours or 48 hrs for large turkey. You can add in different spices for the flavoring but I haven't noticed much difference within the meat in my experience. I brine for the moisture and I use my rub for the flavor profile. Using a brine make a big difference.


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Re: brine for chikin / turkey? [Re: hallfns] #5987267 10/21/15 03:28 PM
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skinnerback Offline
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^^^si^^^

Re: brine for chikin / turkey? [Re: BuckRage] #5987309 10/21/15 04:00 PM
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Eagle 1 Offline
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Originally Posted By: BuckRage
I normally do 1 to 1 brine. 1 cup salt (without iodine) and 1 cup sugar per gallon of water needed to cover the meat (boiling makes it easier to desolve). Make sure the brine is cold before pouring it then keep it all as cold as possible (don't freeze) like in a refrigerator for at least 24 hours or 48 hrs for large turkey. You can add in different spices for the flavoring but I haven't noticed much difference within the meat in my experience. I brine for the moisture and I use my rub for the flavor profile. Using a brine make a big difference.


Yep; however, cut the water in 1/2 when dissolving the spices...add 5-10#'s ice to cool the liquid faster then enjoy.


JMc

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Re: brine for chikin / turkey? [Re: hallfns] #5987322 10/21/15 04:07 PM
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I also do a 1 to 1 on salt and sugar in mine. I use the smae brine for pork as well as chicken.

I use coarse gound sea salt, brown sugar, and my favorite seasoning. Every once in a great whiel I will add some red pepper flakes although i ahvent noticed a difference with that being added. To me, the brown sugar adds a whole new flavor and it is great.


Originally Posted By: Chief Joe
I avoid Dick's and hope they fold.
Re: brine for chikin / turkey? [Re: hallfns] #5993302 10/25/15 04:29 PM
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This is what I do and it comes out excellent!

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