Brining question

EggerInCharlotte

After having read many of your comments on brining, I am 100% sold!  We had chicken breasts last night that were the best I have ever had.  Brining is the only way to go.

I understand the "chemistry" of the brining process.  That said, my question is whether decreasing the amount of salt will still have similar results without the "salty" taste.  My wife (who is anti-salt!) loves the flavoring of the brine but feels the chicken is too salty. 

Can I go with 50% of the salt and get the same end result?  Or, if I cut the soak by 50%, will I get the same end result but with less salty flavor?

...help!  I have to brine!!  ...I can't go back! 

Richard Fl

Try cutting back on the salt and/or washing and drying  after you have brined it.

bodski

I agree with Richard, I've found that rinsing and wiping the meat after brining removes much of the saltiness.

EggerInCharlotte

An add-on to the question above;

Does "soaked in 8% solution of water, salt and herbs to enhance the juiciness and flavor" mean that the bird is "pre-brined"?

Zick

I brine all the time.  With a good rinsing I do not believe being to salty will be an issue at all.  You may also just go a titch lighter with the salt in your rub.

nolaegghead

EggerInCharlotte said:

An add-on to the question above;

Does "soaked in 8% solution of water, salt and herbs to enhance the juiciness and flavor" mean that the bird is "pre-brined"?

Usually.  Look at the sodium per serving on the nutrition label.  If it's 20-60mg, it's not brined.  If it's way higher, it is brined.

pkaboo1

I use buttermilk, my wife has high blood pressure.

buttermilk works fine.