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Brine for how long?

 
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NAVET
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Joined: 20 Aug 2010
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PostPosted: Thu Nov 26 15 9:16 am    Post subject: Brine for how long? Reply with quote

NORMALLY I brine with what I've been told is a "standard brine" of 1 cup of salt, 1 cup of sugar and 1 gallon of water. Turkey's I brine for 3 hours or so using this recipe.

If I leave the salt/sugar amounts the same but double the water, can I double the brine time and be reasonably assured I'll not be making a turkey salt lick?

I ask because usually I brine the morning of, let it sit in the 'fridge to chill and dry before I smoke/cook it. Plans have changed and now I'm having to scramble and make changes.
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dawg
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PostPosted: Thu Nov 26 15 9:46 am    Post subject: Reply with quote

i use 1 gal apple juice- 1 gal water -2 cups salt -2 cups sugar 1 cup honey and i brine for 24 hours and havent had a salt lick taste to my birds
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jar
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PostPosted: Thu Nov 26 15 11:26 am    Post subject: Reply with quote

I have never brined . I inject with Tony Chacheres , put butter & rub under skin , rub on outside & inside , & on the pit she goes . Knock on wood , havent had a dry one yet .
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Smokin Mike
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PostPosted: Thu Nov 26 15 9:16 pm    Post subject: Reply with quote

A whole turkey can be brined 24 - 48 hours, so you shouldn't have to do anything.

See this helpful guide: http://www.cookshack.com/store/Smokin-Okies-101-Series/Brining-101#_Toc528293329
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LeonNC
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Joined: 31 Mar 2016
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Location: Murphy, NC

PostPosted: Fri Apr 01 16 11:59 pm    Post subject: Reply with quote

Smokin Mike wrote:
A whole turkey can be brined 24 - 48 hours, so you shouldn't have to do anything.

See this helpful guide: http://www.cookshack.com/store/Smokin-Okies-101-Series/Brining-101#_Toc528293329


That was a very helpful guide. I have one question on the Cold Brine method.
Method 1: Cold. Dissolve salt in a cold or room temperature water, add other ingredients and mix thoroughly. All solution to set overnight. Then use.

When it says "set overnight" is that at temp or in a refrigerator? I would think it wouldn't have to be in a refer but just asking.

Thanks!
Leon
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Smokin Mike
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PostPosted: Sat Apr 02 16 12:41 am    Post subject: Reply with quote

LeonNC wrote:
That was a very helpful guide. I have one question on the Cold Brine method.
Method 1: Cold. Dissolve salt in a cold or room temperature water, add other ingredients and mix thoroughly. All solution to set overnight. Then use.

When it says "set overnight" is that at temp or in a refrigerator? I would think it wouldn't have to be in a refer but just asking.

Thanks!
Leon



Method #1 means that you set the brine in the refrigerator overnight to get it cooled enough to use. You should always keep poultry out of the danger zone, 45 -140 degrees, so that it doesn't develop any food born bacteria. Putting a bird in room temperature liquid is bad juju.

https://en.wikipedia.org/wiki/Danger_zone_%28food_safety%29
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LeonNC
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Joined: 31 Mar 2016
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Location: Murphy, NC

PostPosted: Mon Apr 04 16 7:35 pm    Post subject: Reply with quote

Smokin Mike wrote:
LeonNC wrote:
That was a very helpful guide. I have one question on the Cold Brine method.
Method 1: Cold. Dissolve salt in a cold or room temperature water, add other ingredients and mix thoroughly. All solution to set overnight. Then use.

When it says "set overnight" is that at temp or in a refrigerator? I would think it wouldn't have to be in a refer but just asking.

Thanks!
Leon



Method #1 means that you set the brine in the refrigerator overnight to get it cooled enough to use. You should always keep poultry out of the danger zone, 45 -140 degrees, so that it doesn't develop any food born bacteria. Putting a bird in room temperature liquid is bad juju.

https://en.wikipedia.org/wiki/Danger_zone_%28food_safety%29


Thanks Mike! The brine went well and stayed well below the 40 degrees. Again thanks for the help.
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Smokin Mike
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PostPosted: Mon Apr 04 16 7:40 pm    Post subject: Reply with quote

Glad everything worked out for you Leon
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