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Brine Ingredients

Posted By: Henry Bacarisse
Date: Monday, August 30, 2004 at 7:54 p.m.

I used a brine for 20lbs of chicken leg quarters to be smoked. The recipe called for, among other things, equal amounts of kosher salt and sugar. I wanted to divide the amount for two different flavors, but I did not have enough kosher salt to equal the sugar on hand. I mixed the 1/2 with the kosher salt and sugar, and the other 1/2 with ONLY Mortons Tender Quick, which has equal amounts of kosher salt and sugar, PLUS .005% nitrite and .005% nitrite. In that it was chicken and not beef, there was no color retention factor involved.

I did not notice any difference, except that a 24 hour brine seemed to be too long for both mixtures.

Also 4 hours is a little too long at 225 - 250 degrees. Probably would have been perfect that time at 3-1/2 hours. They were good though.

Does anyone have any advice or cautions to be considered? Should this use of the Morton Tender Quick be continued in a brine solution?

Thanks,

Henry - North of Sulphur, Louisiana

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Messages In This Thread

Brine Ingredients
Henry Bacarisse -- Monday, August 30, 2004 at 7:54 p.m.
Re: Brine Ingredients (PIC)
Garell York -- Wednesday, September 1, 2004 at 8:50 a.m.

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