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

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Comments

  • cazzycazzy Posts: 7,962
    edited November 2012
    My guess is imperial but I could be wrong.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • Dude, it's me. I roll imperial or nothing at all

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  • ShedFarm said:
    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.
    Kinda the opposite of husband minutes eh?
    :D

    Steve 

    Caledon, ON

     

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  • GramblerGrambler Posts: 142
    One last question. Ok, maybe 2...Do you guys season the bird after you take it out of the brine and rinse it? If you season it, do you do it before the resting time or right before egging?
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  • cazzycazzy Posts: 7,962
    edited November 2012
    Grambler said:

    One last question. Ok, maybe 2...Do you guys season the bird after you take it out of the brine and rinse it? If you season it, do you do it before the resting time or right before egging?

    1st time too but I believe the process will go like this:

    Remove from brine
    Rinse thoroughly
    Place in fridge for 2-24 hours uncovered
    Remove from fridge and season as desired

    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
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