brining question

Unknown

I have a question/confession to make about brining. The only thing I have brined is a turkey, and it came out kind of soggy, a bit like a wet sponge. At the time I just thought it was one of those things that my uncultured palate didn't appreciate, like goat cheese, and retired the technique. However, I just can't shake the nagging feeling that we did something wrong; that my palate is not unique and no one likes soggy meat. Was it me? Was it the turkey? Is pork different?? what is the secret, o great ones, or is it, after all, an aquired taste?
PS Yesterday,found a great deal on rib eye steak and roast combo for $1.99. Easy garlic lime cumin marinade called "palomilla" from the Barbeque Bible for about 15 minutes, with extra fork pokes because it was rib eye. Done about 3 minutes on each side at 450 degrees on the mini, yum, yum, yum perfecto (Victor says he should have used a higher temp but I was very happy both with the simplicity of the marinade (used no rub) and with the taste. Perfect pink (for my microbiology sensibilities) in the middle.

Sundown

KK,[p]When I did my first turkey on Mr. Egg it came out very moist. we're told from the git-go that our Eggs will keep meats moist . . . and they do just what is claimed. I've never felt I had to brine a turkey (but will sometime I'm sure) just because they stay so moist. One of my sons in law never ate turkey because his mom had cooked it till it was as dry as a bone and he didn't care for it. When he had a bite of Egged turkey he was back for thirds! Made me feel pretty good I'll tell you.
He even likes the light smoke the charcoal gives the bird.
Part of it my be that you're not used to moist poultry. Keep trying it'll work.

Tom Harmon

KK,[p]Sounds as if you're either putting too much salt in or leaving the meat in the brine too long. Remember also that the cut up pieces don't need as long as full birds or bigger pieces of meat. In any event, not much longer that 24 hours for full bird.[p]Salt s/b ~1 cup/Gallon of water. Other flavorings and sugar can be added.

The Naked Whiz

KK,
What was your brine recipe? How long did you brine the bird?[p]TNW

char buddy

KK,[p]two comments.[p]a brine and a marinade are two separate things and that separate jobs. Think of a marinade as a flavor booster that does things to the surface of the meat but nothing to the interior. Brines make water inside the meat change places with water outside the meat - so they do change flavors and textures beyond a meat's surface. So liking the results of a marinade means you liked what it did to the meat's surface and taste. And that would be consistent with not liking the a brine and what it did to your's chicken's insides and texture.[p]But, having said all that, you might go back to brining your turkey, but take your turkey to a higher internal temp. Since the brine keeps the bird moist - more moist even than you like - that may mean you might like the texture of a bird that's been cooked longer. I like to smoke a brined turkey or chicken at 225º or even a little lower and take their internal temps a little higher than normal - say 180º in the thigh. You could take that internal temp even higher - 190º or more and go for a shredded chicken or turkey. The only problem with that is the breast might get a little dry. But I'm gonna do a chicken upside down on a chicken sitter and see what that does.[p]cb

JFK

KK,[p]Just my 2 cents, but I have been brining poultry (chicken, turkey, quail, pheasant, etc) and pork for at least five years now and won't even consider egging, roasting, broiling without brining first. I think the difference is well worth the patience and experimentation.[p]I have been messing with various brines and keep coming back to this "basic structure". Which was really a deviation of one posted here some time ago. Give it a whirl and experiment.[p]2 Qts water
1/2 cup kosher salt
1/2 cup sugar
1/4 cup vinager (anything but white will work)
1-2 tablespoon mustard seeds (black, yellow, mixture)
2 tbls. peppercorn (sichuan, black, whatever)
4-5 cloves of garlic (smashed with skins on)
few bay leaves
* any "oldish" herbs I may have (rosemary, thyme, etc)[p]I place the pepper, garlic, mustard seeds, bay leaves, herbs in a stock pot and heat until smoking to release the oils then I add the liquids and then the salt and sugar and heat to a boil then shut it down to cool off before adding the meat.[p]Experiment and mix it up. Sometimes I add honey and sugar,or maple syrup and sugar, more peppercorns whatever hit's my hand. Use 1qt water and 1 qt beer or cider or some fruit juice. I also change up my vinegars; sugar cane, zinfandel, chardonnay. [p]I have found that as long as I keep the basic ratio's of liquid to salt to sugars to vinegar I stay pretty safe. [p]Have fun. Once you hit the brining right you will not go back to the un-brined world.[p]Cheers,
JFK

Porkchop

do you brine your ribs? i've never tried, as they are generally pretty juicy/greasy (spares). i've had a few slabs of babybacks coulda used some he'p tho...

Unknown

I agree with yuor ratio of H2O to salt to water but I would lose the vinegar and recomend 1-hour/1 pound brining time.[p]Peace Out
SP

JFK

Soul Painter,
I think you can loose it with the pork, but I would keep it with the chicken. Sometimes I will use malt vinegar and it gives the chicken a real interesting depth. In my mind the acid is a necessity.[p]JFK