Atkins Brine.

Unknown

So all of the brine recipes contain a fair amount of sugar. Is you want to make brine and leave out the sugar, do you:[p]a) substitute salt for sugar.
b) Just leave it out.
c) Substitute some percentage of salt for sugar.[p]I've made gravlaks, which calls for a salt and sugar rub with just salt. It came out fine, but it was a dry salting, not a brine. Come to think of it, does anyone dry cure turkeys before roasting or is it always brine?[p]Brad

JSlot

Here's a brine with no sugar.............[p]
[ul][li]"It Came From the Brine"[/ul]

Unknown

JSlot,
That recipe calls for using garbage bags to line a pot, not a good idea. Only food grade plastic should be used for that. You could use a large cooler to hold the brine and the turkey instead.[p]Regards,
Chuck Lane

JSlot

Thanks for the concern, Chuck. One day I may invest in a food grade container, but until then, this method is what I'll use. Been doing it for 15 years and haven't had a problem yet. One day I'll have one of those giant stainless pots...........[p]Jim

tn slagamater

Chuck Lane,good point,Chuck. Garbage bags are normally impregnated with an insecticide. A food grade plastic bucket, a cooler, a pot,all would work well.

RhumAndJerk

Brad M,
I am asking a question here, because I don’t know for sure.[p]Does the sugar in the Brine really add to the carbohydrate count of the meat?[p]I was under the impression that the sugar and the salt are necessary for the chemical reaction of curing the meat but do not add to structure of the meat.[p]Any thoughts?
RhumAndJerk[p]