Did It Continue To Brine???

xtexan

Meat Mopper

Original poster

Dec 4, 2006

243

13

Columbus,OH

• Mar 17, 2008

• #1

I brined some chicken breasts for a few hours on Sat. evening. I rinsed them off and stuck them back in the fridge so I could smoke them on Sunday. Well they came out pretty salty. So I'm thinking that they continued to brine (internally) even though I had rinsed them off.
Any thoughts??

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Mar 17, 2008

• #2

2 cents headed your way.

I would not say that they continued to brine, if they were sitting out, there was nothing more salt, water, anything else that they could suck in. I think it was just too much salt/too long in the brine from teh get go and that was it.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Mar 17, 2008

• #3

I'm with Fatback Joe on this one, gotta watch the salt. I have left them in a brine overnight, and they are OK as long as I watch the salt amount.

 

xtexan

Meat Mopper

Original poster

Thread starter

Dec 4, 2006

243

13

Columbus,OH

• Mar 17, 2008

• #4

1 cup salt to 1 gallon of water, right?

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Mar 17, 2008

• #5

yup 1 cup to 1 gal. but rince soak & repete, a few times with brine-least thats how I do it.

 

kueh

Meat Mopper

Nov 7, 2006

230

11

Red Deer, Alberta

• Mar 17, 2008

• #6

Also check the package to see if it was not already seasoned. There seems to be more products out now that have been previously seasoned like whole turkeys, chicken breasts, shrimp, etc.....

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Mar 18, 2008

• #7

I usually use less salt with poultry, like .75 cup/Gal. When curing I use .5 the standard. Reason is poultry are mostly bone by weight. And what was a few hours? Chickens require maybe 6-8 hours brining.

And like Kueh said..."X% of a solution added.." means a brine of sorts..and salt.

 

smoke_chef

Smoking Fanatic

SMF Premier Member

Feb 22, 2008

620

14

Marble Falls, AR

• Mar 18, 2008

• #8

Here is someone who just knows enough to be dangerous throwing in on the conversation so take it for what it's worth.... But I brined a chicken (2 actually) this morning for a smoke this afternoon. I used 1 cup kosher salt and some other spices for one gallon of water (each) and let them soak for 6 hours on the dot. I should have done one in the brine and one not in the brine to see if I could tell a difference. I may do that next time. ? I'll post some q-view in another thread.


I forgot to mention that the salt to water ratio in combination with the amount of time worked out fine. Both chickens were very tasty!

 

lc in va

Meat Mopper

Feb 24, 2008

236

11

SW Virginia

• Mar 18, 2008

• #9

I never brine, just inject before smoking and I have never had a dry chicken.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Mar 19, 2008

• #10

But may have never known how moist one could be ;{)
Injection is a form of brining, depending on the solution injected.