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Chicken Brine and Injection

outdoorsmin
outdoorsmin Posts: 58
in EggHead Forum
i have some old brine I want to use up. It was pork u brine. Was going to brine a whole chicken can I also use this to inject?   Thanks, Troy
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Comments

  • gdenby
    gdenby Posts: 6,239
    Used brine must be boiled before re-use. I'll suggest you don't inject chix.
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  • thetrim
    thetrim Posts: 11,387
    I only inject chicken w creole butter
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • RRP
    RRP Posts: 26,465
    Over the years I have used some very simple brine recipes and some rather complex ones. About 6 months ago brother @ClayQ posted one that I have been using for chicken and even salmon. It is 4T of white sugar and 4T of caning salt dissolved in 1 quart of cold water. He recommended brining for 75 minutes. I tried it and we loved it! Since then I have found 2 hours give even better results. Since most of my brining is done for smaller portions I cut the above recipe in half, but still go 2 hours. Trust me it makes the meat very moist and not sweet, nor salty. 

    Btw canning salt is very fine grain and you may need to shop around a little to find it since canning is normally done more in the summer and fall months.
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,465
    RRP said:
    Over the years I have used some very simple brine recipes and some rather complex ones. About 6 months ago brother @ClayQ posted one that I have been using for chicken and even salmon. It is 4T of white sugar and 4T of caning salt dissolved in 1 quart of cold water. He recommended brining for 75 minutes. I tried it and we loved it! Since then I have found 2 hours give even better results. Since most of my brining is done for smaller portions I cut the above recipe in half, but still go 2 hours. Trust me it makes the meat very moist and not sweet, nor salty. 

    Btw canning salt is very fine grain and you may need to shop around a little to find it since canning is normally done more in the summer and fall months.
    Canning salt is aka "salt for pickling & preserving".
    Re-gasketing the USA one yard at a time 
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