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brine for chikin / turkey?
#5986537
10/21/15 02:01 AM
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Joined: Nov 2005
Posts: 1,300
hallfns
OP
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OP
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Joined: Nov 2005
Posts: 1,300 |
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
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Re: brine for chikin / turkey?
[Re: hallfns]
#5986889
10/21/15 11:33 AM
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Joined: Jun 2010
Posts: 7,852
wacorusty
THF Trophy Hunter
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Joined: Jun 2010
Posts: 7,852 |
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
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Re: brine for chikin / turkey?
[Re: hallfns]
#5987216
10/21/15 02:56 PM
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Joined: Oct 2004
Posts: 39,534
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,534 |
^^^Pretty much spot on to what I use.
It's hell eatin em live
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Re: brine for chikin / turkey?
[Re: hallfns]
#5987258
10/21/15 03:19 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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Posts: 20,988 |
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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Joined: May 2011
Posts: 28,019
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,019 |
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Re: brine for chikin / turkey?
[Re: BuckRage]
#5987309
10/21/15 04:00 PM
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Joined: Dec 2009
Posts: 2,044
Eagle 1
Veteran Tracker
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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. 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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Joined: Oct 2007
Posts: 7,450
FoxTrot
THF Trophy Hunter
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THF Trophy Hunter
Joined: Oct 2007
Posts: 7,450 |
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.
I avoid Dick's and hope they fold.
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Re: brine for chikin / turkey?
[Re: hallfns]
#5993302
10/25/15 04:29 PM
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Joined: Oct 2011
Posts: 3,161
SouthWestIron
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This is what I do and it comes out excellent!
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