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Brine Problem - I did not strain
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PaulR
Posts: 9
I just realize that I put my 2 turkeys in brine without straining the brine. How big a problem is this? I marinated the brine for 24 hrs, then in a not so awake state put the turkeys in bags with un-strained brine. I have 28 coming for Thanksgiving. Thanks for your help
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You will be rinsing after anyway, no big dealVisalia, Ca @lkapigian
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I did not know that you are supposed to strain.....
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I do not strain mine, just rinse when done brining...
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I never strain mine, you'll be fine as long as your rinse before cooking.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Never strained a brine. What's in it that you would want to strain out?1 LBGE in Chapel Hill, NC
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I never strain either. Wouldn't that remove the good stuff?
Cincinnati
LBGE, Weber Kettle
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If I strained the brine, the strainer would be empty anyway. What's in there that you don't want to eat?Pat it dry, it will be fine.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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DieselkW said:If I strained the brine, the strainer would be empty anyway. What's in there that you don't want to eat?Pat it dry, it will be fine.
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Brine Ingredients1 tbsp crushed hot red pepper flakes2 tbsp boiling water18 cups water½ cup kosher salt1 tbsp granulated sugar4 thyme sprigs, bruised with the broad side of a knife2 tbsp black peppercorns, crushed with a dowel or bottom of a heavy potThree .18 ounce packets Goya Sazón Azafran (see note)About ½ cup canola or vegetable oilIt from Adapted from Adam Perry Lang’s Serious Barbecue:Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking - A great receipe.Thanks
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I'm guessing you boiled those ingredients to get the flavor in the brine.No need to remove. As said above, just rinse prior to cooking.Bx - > NJ ->TX!!!All to get cheaper brisket!
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Thank you all for your help. Doing a double smoked ham now
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I have used a similar brine several times and never strained...but I will tell you much of the solid pieces will not rinse off of the raw meat...skin, yes, but meat no. It's not worth the time trying to pick them off one at a time either! You'll be fine and it just adds to the taste of the bird. After all turkey can be rather bland anyway! Good luck!Re-gasketing America one yard at a time.
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Thankgiving Turkeys and hams went GREAT! Everyone loved them Thanks for your help. 1st 20 lb turkey I did a more peach chucks, at 350ish - took about 3.5 hrs 2nd 20 lb turkey at 250, no additional peach chucks - took about 7 hrs
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