Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Re: Brine Ingredients (PIC)
Posted By: Garell York In Response To: Brine Ingredients (Henry Bacarisse)
Date: Wednesday, September 1, 2004 at 8:50 a.m.
In Response To: Brine Ingredients (Henry Bacarisse)
I've had good luck using the morton tender quick and regular salt. I put 1/2 cup of salt (tender quick or table salt) to 1 gallon water and mix, you can check to see if you have the salt right by putting a raw egg (still in the shell of course) in the water and it should slowly float to the top, adjust the salt till it floats. I then add what ever seasonings I want pepper, onion powder. For whole chickens 3 to 4 pounders, 6 hours in the brine. I cook them at 200 to 225 for app, 3 1/2 hours. When you can grab and twist the leg bone and pull it out with ease, the chicken is ready. I have not tried any other meats with brine. Hope this is of some use.
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.