Brining 101: Some additional info on Brining
I originally posted this a few minutes ago in War Eagles interesting picture post on his Brined Turkey and Brunswick Stew. Then I thought it was inconsiderate of me to put it there because I don't want to hijack his thread. My bad.
It seems like a lot of folks here are interested in brining. For those of you who are thinking about brining and want to learn some more about it, I wanted to share a link to a rather lengthy blog entry (with pictures) I wrote on Brining. I've been brining for about 5 years now and I wouldn't do a turkey without brining it. This blog item covers both short term brining (turkey) and long term (brisket for pastrami). It covers the topic from start to finish and also covers the differences between brining and marinading which are similar but different processes. One of the things I tried to do is cover both what to do and what NOT to do. I've made some mistakes and there is no reason you should repeat them. Anyway I hope this helps some of you get started brining. Jim
N.E. MassachusettsTwo Large BGE's & Too Many Eggcessories to Count