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Slaughterhouse Poultry Brine

post #1 of 10
Thread Starter 

Hello all, 

 

Over the weekend, I plan on smoking a 6.38lb Shady Farms Turkey Breast. My question is how long should I brine it?

 

The Slaughterhouse brine method used a 12lbs turkey and brined it for 12 hours.


I fear this will be way to long for my small breast.

 

Since my breast is approx., 1/2 the size of the turkey used for the slaughterhouse brine, I should keep it brined for 6 hours?

 

Please, what's your advice?


Thank you!

post #2 of 10

icon_cool.gif

If you have a bone in breast then I would only brine it for maybe around 4-6 hours and you should be golden. Ready to go and please don't forget the Q-view. Pictures to us out here.

post #3 of 10

You can brine it overnight with no problem. Just rinse it off good before you put your rub on.

post #4 of 10

Whether it is Parts or Whole Birds, 2 pounds or 20 pounds, I Brine over night and get consistently moist tender Bird...I have read articles by smarter people than me that say anything over 12 hours and birds get Mushy but I have Brined 12 Pound Turkeys 3 Days because, " Stuff Happens " and it was no different than 12 hour birds, in the brine a shorter time because they were purchased late the night before...JJ

post #5 of 10
Quote:
Originally Posted by Chef JimmyJ View Post

Whether it is Parts or Whole Birds, 2 pounds or 20 pounds, I Brine over night and get consistently moist tender Bird...I have read articles by smarter people than me that say anything over 12 hours and birds get Mushy but I have Brined 12 Pound Turkeys 3 Days because, " Stuff Happens " and it was no different than 12 hour birds, in the brine a shorter time because they were purchased late the night before...JJ



X2

post #6 of 10
Quote:
Originally Posted by Chef JimmyJ View Post

Whether it is Parts or Whole Birds, 2 pounds or 20 pounds, I Brine over night and get consistently moist tender Bird...I have read articles by smarter people than me that say anything over 12 hours and birds get Mushy but I have Brined 12 Pound Turkeys 3 Days because, " Stuff Happens " and it was no different than 12 hour birds, in the brine a shorter time because they were purchased late the night before...JJ


 

X3 - 

 

post #7 of 10
Quote:
Originally Posted by Chef JimmyJ View Post

Whether it is Parts or Whole Birds, 2 pounds or 20 pounds, I Brine over night and get consistently moist tender Bird...I have read articles by smarter people than me that say anything over 12 hours and birds get Mushy but I have Brined 12 Pound Turkeys 3 Days because, " Stuff Happens " and it was no different than 12 hour birds, in the brine a shorter time because they were purchased late the night before...JJ



I agree but have had a few chickens go mushy on me but they were small birds and over 24 hours in the brine.

post #8 of 10

In a brine, I usually go over night for poultry.

 

In a marinade that is high in salt and acid, I keep it to 4 hours.

 

Good luck and good smoking.

post #9 of 10

I have a 5# bird in brine now that will be there for 22 hours.  It's been my experience that the amount of salinity and temperature play a big role in the brining times.

If using a acid ingredient in the brine, the times should be sharply decreased or it will go to mush.

 

Tom

post #10 of 10
Quote:
Originally Posted by Chef JimmyJ View Post

Whether it is Parts or Whole Birds, 2 pounds or 20 pounds, I Brine over night and get consistently moist tender Bird...I have read articles by smarter people than me that say anything over 12 hours and birds get Mushy but I have Brined 12 Pound Turkeys 3 Days because, " Stuff Happens " and it was no different than 12 hour birds, in the brine a shorter time because they were purchased late the night before...JJ

I agree also, and brine with Slauterhouse regularly.

 

Ecto , did you get a different brand than regular?  OR did you maybe get a heavily enhanced Bird?

Just thinkingconfused.gif

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