brined too long?

GaDawg · April 2002

I have split chicken breasts that I brined overnight to cook
tonight. That didn't work, and I can't cook them tomorrow
either. Can anyone advise if they will be any good on Thursday,
or should I toss them? The longest I have brined chicken has
been about 18 hours. 3 days sounds a bit long to me.[p]Chuck

Nature Boy · April 2002

GaDawg,
Just an opinion, but I would only go 4-5 hours on the split breasts.[p]
Beers!
NB

Wise One · April 2002

GaDawg, 3 days is getting on the long end of it. Here is what I have read about brining.
How Long To Flavor Brine
The length of time meat soaks in a flavor brine depends on the type of meat and its size, as well as the amount of salt used in the brine -- the saltier the brine mixture, the shorter the soaking time. Here are common brining times found in recipes:[p] Whole Chicken 4-12 hours
Chicken Pieces 1-2 hours
Whole Turkey 1-2 days
Turkey Breast 5-8 hours
Cornish Game Hens 1-2 hours
Pork Chops 4-6 hours
Pork Tenderloin 6-8 hours
Whole Pork Loin 1-3 days[p]Hope this helps.

Cat · April 2002

Hey Chris -[p]Gosh, you're good.[p]GaDawg, check out the link below - very helpful article.[p]Cathy

[ul][li]Ready for Brine Time[/ul]

Nature Boy · April 2002

Cat,
I learned from you, pal!
Hope all is well.
NB

Earl · April 2002

GaDawg,[p] First off chicken scares the pants off of me when it comes to how low it will keep. When i buy it from the store & if i even think it smells off, i ether toss it or take it back.
I have always looked at the fact it may have been on the counter for a few days( don't care what the date said ) so if i know it will not be cooked by the next day at the latest, i freeze it. We were talking on the weekend about a large butcher that cuts up chicken & even without washing the table cuts up beef orders for the same people. I don't shop there anymore. LOL
Sorry about all the talking, but in it end, i say toss the bird.[p]Earl

Marvin · April 2002

GaDawg,
I think they can still be saved, but they may be a bit salty. Soak them the second 24 hours in plain water and change the water every 8 hours. If it is all done at <40 degrees, you will not cause any harm from bacteria and you will be dialyzing out the salt. (an old trick from chem class). Give us all some feedback if you do.
Regards,
Marvin

Unknown · April 2002

GaDawg,
My best friends grandmother would roll over in her grave reading this thread.. Cant you find someone to give it to who has time to cook it.. Cant you just throw it in boiling water and boil it for twenty minutes.. Use it for enchiladas later, or soupor something.. Nuke it... Something...Throw it out?[p]Dylan

sdbelt · April 2002

Cat,[p]That's a great link. Thanks for sharing.[p]--sdb

Ellen aka Gormay · April 2002

Dear Wise One,[p]I agree with your chart. I have found that if you brine any longer the endproduct tastes too salty.[p]GaDawg, [p]Methinks you are in a pickle, for you have created pickled chick :-)[p]Ellen

brined too long?

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