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Brine Ratio

post #1 of 14
Thread Starter 

I have read a number of posts regarding brining for poultry and notice the salt to liquid ratio varies immensely.  I want to smoke some chick parts (legs and thighs) but want to brine first.  What should the salt to liquid ratio be?  

I notice for most of whole birds they should be brined over night.  But think just doing pieces would require only a few hours.  How many hours should one brine pieces alone?

 

post #2 of 14

Everybody loves Tips brine and chicken recipes!!!

 

http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry 

 

 

  Have a great  day!!

 

 

  Craig

 

 

post #3 of 14

 

 

 

     1.    What should the salt to liquid ratio be?   

    There are many recipes out there,The thing to remember is that

 the more salt in the brine, the less time you need to brine the poultry.

 

 

      2.      How many hours should one brine pieces alone? 

 

     Here is something I found on this site long ago.

 

½ chicken= 10 hrs

chicken parts= 1½ hrs

breast=1 hr

 

Hope this helps  biggrin.gif

post #4 of 14

My starting guideline is 4 cups water/liquid, 1/3 cup kosher salt, 1/3 cup sugar, and I work from there. Sorry, my brines really vary, so I don't have a consistent rule to give you...

post #5 of 14

Here's a Wiki on that subject, hope this helps. 

 

http://www.smokingmeatforums.com/wiki/brining-poultry

post #6 of 14

The slaughterhouse brine is what a lot of us use.

post #7 of 14
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

 

 

 

     1.    What should the salt to liquid ratio be?   

    There are many recipes out there,The thing to remember is that

 the more salt in the brine, the less time you need to brine the poultry.

 

 

      2.      How many hours should one brine pieces alone? 

 

     Here is something I found on this site long ago.

 

½ chicken= 10 hrs

chicken parts= 1½ hrs

breast=1 hr

 

Hope this helps  biggrin.gif


Raptor many thanks for your post.  That was the best answer to my questions.  Much appreciated.

 

post #8 of 14
Quote:
Originally Posted by fpnmf View Post

Everybody loves Tips brine and chicken recipes!!!

 

http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry 

 

 

  Have a great  day!!

 

 

  Craig

 

 


Thanks for the link
 

 

post #9 of 14

Hey guys need a little advice here if you could.I usually use this stuff called sweeter than sweet to brine my chicken(it is store bought) and I brine overnight with it.But I ran out so I mixed up some slaughter house brine last night.I wasn't thinking and brined it all night as I usually do...10 hours.Do you think these chicken thighs are ruined?Could I soak tem in water to try to pull some saltyness out?Thanks

post #10 of 14

I wouldn't worry about it and smoke them..(done that and it was just fine)

 

But that's me..

 

YMMV

 

  Craig

 

 

 

post #11 of 14

Thanks hope your right.I thought I remember doing ths before but the outcome  wasn't so good.Maybe it was a different brine.Really hate to waste good meat.and don't have anything else thawed out to cook.I guess the smoke will go on!

post #12 of 14

You won't need to soak them.

 

I brine thighs for 8 hours in that brine & don't rinse them.

 

We like a salty taste, but if you don't soak them for a couple of hours in water.

 

 

 

post #13 of 14

thanks al I rinsed them and soaked them,they should be fine.will find out here shortly

 

post #14 of 14

Chicken turned out awesome guys,thanks for the reassurance.Used a memphis style rub I found on the net with some sweet baby rays.good stuff.Sorry no Q I can't find my cable for my camera to my computer.But thanks again.

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