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The Herbed Poultry Brine from: Charcuterie, The craft of Salting Smoking and Curing

13

Comments

  • cazzycazzy Posts: 7,769
    edited November 2012
    Oh, the bird is in the brine.  thanks for posting cen!  I obviously added celery and carrots.  :)

    image
    Just a hack that makes some $hitty BBQ...
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  • nolaeggheadnolaegghead Posts: 14,046
    cazzy said:
    So question, do I rinse the bird after I pull it from the brine?  Didn't see that listed in the instructions but many recipes say to rinse it so just checking.
    Rinse the hell out of it.  I pulled mine from the brine yesterday - poured out the brine, filled with water, swished it around, dumped, repeated a few more times.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • cazzycazzy Posts: 7,769
    cazzy said:
    So question, do I rinse the bird after I pull it from the brine?  Didn't see that listed in the instructions but many recipes say to rinse it so just checking.
    Rinse the hell out of it.  I pulled mine from the brine yesterday - poured out the brine, filled with water, swished it around, dumped, repeated a few more times.
    I assume the brine is penetrated deep into the pores of the bird so we're just rinsing surface salt, right?
    Just a hack that makes some $hitty BBQ...
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  • nolaeggheadnolaegghead Posts: 14,046

    cazzy said:
    cazzy said:
    So question, do I rinse the bird after I pull it from the brine?  Didn't see that listed in the instructions but many recipes say to rinse it so just checking.
    Rinse the hell out of it.  I pulled mine from the brine yesterday - poured out the brine, filled with water, swished it around, dumped, repeated a few more times.
    I assume the brine is penetrated deep into the pores of the bird so we're just rinsing surface salt, right?
    Yes - the salt is in the tissue.  It's more concentrated near the surface where it touched the brine.  If you cooked it immediately (after rinsing of course), the outside of the meat would be saltier than the inside.  Let it rest, it'll equalize out.  That salt makes the meat tender and protects it from drying out.  The brine also carries any aromatics in with it.  End result - juicy meat.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • cazzycazzy Posts: 7,769
    Niiiice!

    What are y'all seasoning the bird with? Want to make sure seasoning compliments the bird. Kind of thinking about doing just S&P.
    Just a hack that makes some $hitty BBQ...
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  • nolaeggheadnolaegghead Posts: 14,046
    I'm almost out of DP Red Eye, so I'm making Mickey's coffee rub.  We'll have another "regular" turkey and a ham so people will have options.  I love coffee rub.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • dgvdgv Posts: 32
    Question, 
    Could the brine be used after brining is done to make gravy (as in Mad Max recipe)?
    Thanks
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  • Just got the book. Headed out to fight the masses and get a un enhanced bird. 
    Be careful, man! I've got a beverage here.
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  • EggcelsiorEggcelsior Posts: 11,178

    Just got the book. Headed out to fight the masses and get a un enhanced bird. 

    Vaya con Dios, amigo
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  • cazzycazzy Posts: 7,769
    edited November 2012
    dgv said:

    Question, 

    Could the brine be used after brining is done to make gravy (as in Mad Max recipe)?
    Thanks
    I'm sure you could if you boiled it but knowing that a raw bird sat in it for 24+ hours isn't appealing to me.
    Just a hack that makes some $hitty BBQ...
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  • nolaeggheadnolaegghead Posts: 14,046
    dgv said:
    Question, 
    Could the brine be used after brining is done to make gravy (as in Mad Max recipe)?
    Thanks
    Typically the brine is 5-10% salt.  Way more salty than seawater, and inedible.  Only a small amount of that salt goes in the bird.  So I'd say no.  If you rinse the brine off well, the drippings will be saltier than usual, but fine for gravy - remember, you add wine and/or water to dilute the drippings and the broth from the neck and organs, if you choose to do that (I do).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • BrownieBrownie Posts: 1,022
    Thanks CTS. I have this book on my wish list for Santa.
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  • Bird is in the juice and I got 5 bottles of Jack to make Vanilla Extract with. Ok, fine, and one bottle of titos too. 

    Thanks everyone. CT for posting and Cazzy for txting me and laying the guilt trip on enough. 
    Be careful, man! I've got a beverage here.
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  • cazzycazzy Posts: 7,769

    Thanks everyone. CT for posting and Cazzy for txting me and laying the guilt trip on enough. 

    Haha...anytime you need a lil kick in the butt, you let me know. Hopefully we both experience the best bird we've ever eaten!

    What did you do with your frozen bird? Lol
    Just a hack that makes some $hitty BBQ...
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  • The wife lady's friend is a social worker who deals mostly with down and out vets. I think I will cook it and give it to her to donate. 
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 14,046

    The wife lady's friend is a social worker who deals mostly with down and out vets. I think I will cook it and give it to her to donate. 
    Two of my brah-in-laws are engineers at the VA hospitals - one here in NOLA and the other in Seattle.  Sad stories, some of the vets.  This family is on the case.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • How long should I leave the bird in the brine?
    Be careful, man! I've got a beverage here.
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  • cazzycazzy Posts: 7,769

    How long should I leave the bird in the brine?

    15# Travis??
    Just a hack that makes some $hitty BBQ...
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  • Yep
    Be careful, man! I've got a beverage here.
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  • LitLit Posts: 3,657
    This brine is for the roasted turkey in Charcuterie there is a slightly different version for smoked in the book. The smoked one has more salt, adds pink salt, no lemons or parsley, adds garlic and states to brine for 2 days and then cook at 200. Anyone ever tried to cook a turkey at 200 and any clue how long that would take?
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  • Brownie said:
    Thanks CTS. I have this book on my wish list for Santa.

    any time brownie! you'll love it. I have a ham that I cured all week on the egg now and 3 slabs of bacon going on after that. It's a great book. You guys all have a happy turkey day.

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  • cazzycazzy Posts: 7,769
    Cen or Nola.

    How long for a 15# bird using this recipe?

    Just a hack that makes some $hitty BBQ...
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  • cazzy said:
    Cen or Nola. How long for a 15# bird using this recipe?

    24 hrs. All brine times are in the original post for further reference

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  • Yea but we like you saying it more than once.
    Be careful, man! I've got a beverage here.
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  • cazzycazzy Posts: 7,769
    Yea but we like you saying it more than once.
    We sure do...clicking page 1 is too much work!  Heck Travis even has the book but it's so much easier asking you cen.  
    Just a hack that makes some $hitty BBQ...
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  • you guys are the best..................... L-)

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  • How long would you leave a 15 pound bird in the brine for CT?

    Steve 

    Caledon, ON

     

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  • How long would you leave a 15 pound bird in the brine for CT?
    8 minutes

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  • Little StevenLittle Steven Posts: 27,286
    edited November 2012
    Is that metric or imperial minutes?

    Steve 

    Caledon, ON

     

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  • ShedFarmShedFarm Posts: 499
    edited November 2012
    Is that metric or imperial minutes?
    I'm thinking it's "wife minutes."  If "I'll be ready to go in a few minutes" equals half an hour, then eight wife minutes would be an hour.
    BJ (Powhatan, VA)
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