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Brine Help?

post #1 of 8
Thread Starter 

Got 4 chickens in apple cider and kosher salt brine for about an hour now and I have been called to the hospital. I was going to brine for about 4 to 5 hours, but I could be at the hospital for about 8 to 10.  Any suggestions on what to do?  I have to leave in 2 hours and won't be able to start smoking until I get back.

post #2 of 8

I don't know how much salt you have in your brine but mine uses a fair amount and I always brine mine over night so I would think you would be fine to leave them in until you get back.

post #3 of 8

I usually brine poultry for up to 12 hours with no problems sometimes over night

I think another 8-10 hours will be fine

just be sure and rinse well before you smoke to be sure they arent too salty

post #4 of 8

Bigpinkoak, if it were me,I'd take them out and do the brine when you get back.pot.gif

I feel they would be too salty in for 8 hrs,(or whatever)

You'll probably get others in a bit,so sit back andsee what kind of answers you getjedismily.gif

Have fun and remember to,

post #5 of 8

I always brine overnight, never had a problem. I would just make sure you rinse them off well, perhaps let them sit in some clean water for an hour and you should be good to go.

post #6 of 8

Assuming you are doing the brine in the fridge, you will be fine.

post #7 of 8

I agree overnight would be ok. Just soak in water for an hour or so like Porked said, before you smoke them.

post #8 of 8



I have been brinning mine for about 12 to 14 hours, no prob's here. Make sure to rinse well and good luck.


I use 1 cup kosher salt and 1/2 cup sugar to a gallan of water. Always taste great.

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