Hey y'all!! I know I am new to this site, but I am no stranger when it comes to smoking. I just wanted to start a thread on a topic that I think is very basic but has a hugh impact on the outcome of your end result. I know that everyone knows or at least heard of brining.
At my business we believe in brining whole heartedly, in fact I believe that it is the number one thing that you should almost always do. If your not doing it, start. You will see a hugh difference in the outcome of your protein. At my business we use a very universal and simple brine.
Remember the Thanksgiving that the turkey was DRY?? Yeah, well I have seen a many of dry turkey's in my day, and in one simple step you can have the best turkey in town!!
You can infuse herbs, vegetables, alcohol, just about anything you want into your protein. Everyone says to me how come your is so moist and my ..... is so dry? Well experience for one, and two well thats just because I love to play with food. I use the most simple brine for everything. Its this simple......
1 c. sugar
1 c. salt (kosher or the likeness of. Event accent will work if your on a low salt diet)
2 q. water
Bring to a simmer till sugar and salt dissolve.
Cool.
basically equal parts sugar to salt as a method of measure. I tend to use more water than this.
I use 1 cup sugar to 1 cup salt per 1 gallon of water. Then I put it in the freezer to cool it down. I have this on hand and make it in big batches as a base.
I put my protein in a insulated cooler, stockpot, or what works well is trash bags. I will throw in ice to keep it as cold as possible, and I have even thawed out my turkey in a brine.I add the brine base and add water to cover the protein up to about 5 gallons per 2 quarts of base (one simple brine recipe) and forget about it for 8-24 hours. Pat dry skin and go to town.
I am sure this has been posted before, but I cannot stress the IMPORTANCE of doing IT!
What are some of your favorite brines.......
At my business we believe in brining whole heartedly, in fact I believe that it is the number one thing that you should almost always do. If your not doing it, start. You will see a hugh difference in the outcome of your protein. At my business we use a very universal and simple brine.
Remember the Thanksgiving that the turkey was DRY?? Yeah, well I have seen a many of dry turkey's in my day, and in one simple step you can have the best turkey in town!!
You can infuse herbs, vegetables, alcohol, just about anything you want into your protein. Everyone says to me how come your is so moist and my ..... is so dry? Well experience for one, and two well thats just because I love to play with food. I use the most simple brine for everything. Its this simple......
1 c. sugar
1 c. salt (kosher or the likeness of. Event accent will work if your on a low salt diet)
2 q. water
Bring to a simmer till sugar and salt dissolve.
Cool.
basically equal parts sugar to salt as a method of measure. I tend to use more water than this.
I use 1 cup sugar to 1 cup salt per 1 gallon of water. Then I put it in the freezer to cool it down. I have this on hand and make it in big batches as a base.
I put my protein in a insulated cooler, stockpot, or what works well is trash bags. I will throw in ice to keep it as cold as possible, and I have even thawed out my turkey in a brine.I add the brine base and add water to cover the protein up to about 5 gallons per 2 quarts of base (one simple brine recipe) and forget about it for 8-24 hours. Pat dry skin and go to town.
I am sure this has been posted before, but I cannot stress the IMPORTANCE of doing IT!
What are some of your favorite brines.......
