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For you briners.....
Sea2Ski
Posts: 4,088
Made my second brine tonight. I could not remember what I did with my
first one, so I winged it. It tasted pretty good when cooled, I just
hope it is good for the bird!
I hope that I put in the right amount of salt and since I am letting it sit for 24 hrs, for the right amount of time.
I am less interested in the individual ingredients, but rather the brine strength and length of soak. It is either a 12 hr soak or a 24 hr soak as I work 12 hour days.
Thoughts/opinions? Any and all are welcome!
- Just shy of a cup of kosher salt
- a cup pf light brown sugar loosely
packed
- tablespoon of rosemary leaves
- teaspoon of thyme
- 7-8 garlic
cloves quartered
- 3/4 lemon squeezed then cut up and dumped in
- 8-10
whole peppercorns
- a carrot cut up
- a stalk of celery
- half a sweet
onion
I hope that I put in the right amount of salt and since I am letting it sit for 24 hrs, for the right amount of time.
I am less interested in the individual ingredients, but rather the brine strength and length of soak. It is either a 12 hr soak or a 24 hr soak as I work 12 hour days.
Thoughts/opinions? Any and all are welcome!
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------
Caliking said: Meat in bung is my favorite.
Comments
-
Sounds right - I always use a scale to make brine, for the salt. Depending on the granularity of the salt, you can be off in weight (which is what matters) by a lot.
______________________________________________I love lamp.. -
Learned a good lesson on brining tonight. Make sure your brine bag doesn't have any weak spots. While moving the bag the bottom blew out and 13 pounds of turkey and a gallon and a half of turkey juice exploded in the kitchen. While I let loose with quite a few expletives, my daughter naturally jumped up and took some pics which immediately made it out on Facebook, twitter, etc. All was good though. Had a backup bag and turkey on its way.Clarendon Hills, IL
-
That's hilarious. Sorry about the schadenfreude.
______________________________________________I love lamp.. -
nolaegghead said:Sounds right - I always use a scale to make brine, for the salt. Depending on the granularity of the salt, you can be off in weight (which is what matters) by a lot.Just a hack that makes some $hitty BBQ....
-
its more salt to water than salt to weight of object being brined. i'm not all science nerdy with scales and stuff but most brines do 1 cup kosher salt to 1 gallon liquid. and then use enough liquid to fully submerge your food. thats the rule I have been using for about 5 years then I just adjust all the other ingredients accordingly. also, like nola said granularity varies, a cup of kosher salt is way less than a cup of standard table salt.cazzy said:nolaegghead said:Sounds right - I always use a scale to make brine, for the salt. Depending on the granularity of the salt, you can be off in weight (which is what matters) by a lot.
-
Here's how I do it. (how many times have ya heard that?)
225 g pure salt (pickling salt, brine salt basically pure sodium chloride)
125g sugar
1 gallon water.
______________________________________________I love lamp.. -
So it sounds like I might be a little light on the salt to water ratio. I suppose being light is better than too much. Perhaps with a 24 hr soak I am okay. At least that is what I am thinking at the moment.
Leaving for work in 20 mins, so I am now committed to the 24 hr soak.
Good luck all! Happy thanksgiving!
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite.
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