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Help!! Brining question?

post #1 of 9
Thread Starter 

I found a poultry recipe for brining on Pinterest and I started to make it. It calls for 3/4 C Kosher & sugar then it says to dissolve in 1 cup of boiling water. Well it won't dissolve!! What should I do? :help:

 

This is my first attempt at smoking. I'm smoking a whole chicken and some boneless country syle ribs.

 

THANK YOU!!

post #2 of 9

you might not have your ratio of water to solids is not correct,  both salt and sugar go to solution I believe so if after mixing you still have solids you might add more liquid .  you might refer to Pop's brine,  very proven, it is a great correct mix and works every time. the link is below

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

Keep On Smokin,

 

OS

post #3 of 9
Quote:
Originally Posted by oklatraveler View Post
 

I found a poultry recipe for brining on Pinterest and I started to make it. It calls for 3/4 C Kosher & sugar then it says to dissolve in 1 cup of boiling water. Well it won't dissolve!! What should I do? :help:

 

This is my first attempt at smoking. I'm smoking a whole chicken and some boneless country syle ribs.

 

THANK YOU!!

You have to add more water,1 cup of water will not cover a chicken thigh.

Richie

post #4 of 9

Here is a link to Slaughter House Poultry Brine everyone raves about this

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

 

Richie

post #5 of 9
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post
 

you might not have your ratio of water to solids is not correct,  both salt and sugar go to solution I believe so if after mixing you still have solids you might add more liquid .  you might refer to Pop's brine,  very proven, it is a great correct mix and works every time. the link is below

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

Keep On Smokin,

 

OS

Thanks. Here is what it says. Although I wound up just pouring it into the large pot of water. My son-in-law brines and he doesn't dissolve it first. So we'll see !!! Thanks for your help!

 

Ingredients:

For each gallon of cold water used in the brine, add the following:

3/4 cup coarse kosher salt
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon black pepper

 

Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine.

 

Here is the actual link to pinterest where I found it. 

http://whatscookingamerica.net/Poultry/BriningPoultry.htm

post #6 of 9

Post your results when the bird is done.

Richie

post #7 of 9
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

You have to add more water,1 cup of water will not cover a chicken thigh.

Richie

LOL!! No Richie that cup that was suppose to dissolve was then put into the large water brine. 

post #8 of 9
It'll dissolve fully once you add it to the rest of the water. The boiling water part is just to give the solution a jump start more than likely. Stir stir stir
post #9 of 9
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

It'll dissolve fully once you add it to the rest of the water. The boiling water part is just to give the solution a jump start more than likely. Stir stir stir

Awesome!! THANK YOU!!!

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