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Your goto chicken brine recipe?

post #1 of 2
Thread Starter 
I've been reading for a WHILE and there are many brine variations. I'm trying to find a fairly simple brine to start using for chicken. I saw the slaughterhouse one and plan to use it soon.

Also, what would be the purpose of using curing salt? Should I incorporate that into my brine?

Any suggestions would be greatly appreciated!
post #2 of 2
For doing a chicken smoked at normal temps curing salt is not needed. Curing salt is needed for cold smoking or for when doing extended curing processes. The brine for a chicken is for enhancing the flavor. You can use a brine like Pop's Brine which has cure in it. His brine would make the chicken taste hammy much like the drumsticks you get at fairs and Disneyland.
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