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Brining 101: Some additional info on Brining
jfm0830
Posts: 987
I originally posted this a few minutes ago in War Eagles interesting picture post on his Brined Turkey and Brunswick Stew. Then I thought it was inconsiderate of me to put it there because I don't want to hijack his thread. My bad.
It seems like a lot of folks here are interested in brining. For those of you who are thinking about brining and want to learn some more about it, I wanted to share a link to a rather lengthy blog entry (with pictures) I wrote on Brining. I've been brining for about 5 years now and I wouldn't do a turkey without brining it. This blog item covers both short term brining (turkey) and long term (brisket for pastrami). It covers the topic from start to finish and also covers the differences between brining and marinading which are similar but different processes. One of the things I tried to do is cover both what to do and what NOT to do. I've made some mistakes and there is no reason you should repeat them. Anyway I hope this helps some of you get started brining. Jim
Blog Entry: Brining 101
Comments
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Well, I think since the subject about brining came up in WarEagle's thread, it wouldn't have been an actual "hijack" (at best I would call it a "joyride" maybe)
At any rate, thanks for posting this information (whether it was here, or in WarEagle's thread).
Brining is something I've never done, as I've always gotten good results w/out it - however, I'm always up for trying something new - who knows, perhaps it can take my chicken or turkey from "really good" to "freakin great" - or not - I guess I won't know 'til I try it.
Anyway, it seems that everyone, whether they be a "new" poster or have been around the block a few times, as they say - can learn something - that's what I really like about this forum - just when ya think ya got your BBQ down to darn near perfect, someone will come along w/ a new twist on an old recipe, or a new technique that makes ya go "WOW, I wanna try that!!"
So thank you for your "brining 101" info!!
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
Jim, I thanked you on the previous thread you highjacked, so I'm not going to be redundant here. Can't wait to read through it.
______________________________________________I love lamp.. -
Nola your post is actually what caused me to relocate. So actually, thank you. It occurred to me that folks like you thanking me might accidentally hijack War_Eagle's interesting thread or as Hillbilly Hightech put it: take it for a joyride. (good one)
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Just for the record, I don't mind if my OP threads get highjacked, as long as it isn't religion or politics.
______________________________________________I love lamp.. -
Thanks for posting the brining info. Its a subject I would like to learn more about. I do it every once in a while because mostly I'm unfamiliar with it. I gotta just do it because it makes food juicier and better.
Flint, Michigan -
Well I'm brand new here. I want to make friends, not lose friends I don't even have yet. And FWIW you don't have to pray I won't ask you who you are voting for [-X
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Hillbilly-Hightech said:Well, I think since the subject about brining came up in WarEagle's thread, it wouldn't have been an actual "hijack" (at best I would call it a "joyride" maybe)
At any rate, thanks for posting this information (whether it was here, or in WarEagle's thread).
Brining is something I've never done, as I've always gotten good results w/out it - however, I'm always up for trying something new - who knows, perhaps it can take my chicken or turkey from "really good" to "freakin great" - or not - I guess I won't know 'til I try it.
Anyway, it seems that everyone, whether they be a "new" poster or have been around the block a few times, as they say - can learn something - that's what I really like about this forum - just when ya think ya got your BBQ down to darn near perfect, someone will come along w/ a new twist on an old recipe, or a new technique that makes ya go "WOW, I wanna try that!!"
So thank you for your "brining 101" info!!Keepin' It Weird in The ATX FBTX -
nolaegghead said:Just for the record, I don't mind if my OP threads get highjacked, as long as it isn't religion or politics.I don't care about mine either. Hijack away. I forget what they are about after 5 minutes anyway.Keepin' It Weird in The ATX FBTX
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Beats watchin' TV.
______________________________________________I love lamp.. -
I've got a buddy who swears by brining turkey in Mt. Dew. Anyone done that before?
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Thanks for the info. Just in time for turkey day. I'm another vote for hijacking. It always makes for more fun.Be careful, man! I've got a beverage here.
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i just read you Brine 101 and thank you it is very informative. can you give me the recipe that you find turns out the best for a turkey ?
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October 28 Here is the poultry Brine (Credit: Charcuterie- Brian Polcyn/Michael Rulman) 1 Gallon/4 Liters Water 1 cup/225 kosher salt. 1cup/225 grams sugar 1 bunch fresh Tarragon (about an ounce/25 grams) 1 bunch fresh parsley (about and ounce/25 grams) 2 bay leaves 1 head garlic halved horizontally 1 onion sliced 2 TBSP/30 grams black peppercorns lightly crushed with the bottom of a saute pan 2 lemons, halved Combine all ingredients in a pot, give the lemons a good squeeze before throwing them in. put over high heat and bring to a simmer, stirring to dissolve all the salt and sugar. Remove from the heat and let cool to room temp. The refrigerate until chilled. Once chilled, add the bird and weight down with a plate or something similar and leave in the fridge for the appropriate times.Keepin' It Weird in The ATX FBTX
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god i hate that ipad does not format on here. Sorry. I'll post from my PC so it looks like a list as it shouldKeepin' It Weird in The ATX FBTX
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C-T - I think you forgot an important ingredient - salt.
______________________________________________I love lamp.. -
This is one of Emeril's turkey brines. It is outstanding:
- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 6 sprigs thyme
- 4 sprigs rosemary
Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
muttin said:
i just read you Brine 101 and thank you it is very informative. can you give me the recipe that you find turns out the best for a turkey ?
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The Cen-Tex Smoker said:god i hate that ipad does not format on here. Sorry. I'll post from my PC so it looks like a list as it should
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nolaegghead said:C-T - I think you forgot an important ingredient - salt.Keepin' It Weird in The ATX FBTX
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I have watched some videos on CooksIllustrated.com (actually they were originally from when they were on PBS) and it is worth taking a look. I have never brined anything that I cooked on the egg, but the information behind it all is really nice to know.
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I have used that apple brine several times it has become a family favorite, we also stuff the cavity with apples, oranges, and and onion quartered. Very savory! Hit it with a chunk or 2 of apple and you can't go wrong.
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