Another Brining Question????

xtexan

Meat Mopper

Original poster

Dec 4, 2006

243

13

Columbus,OH

• Mar 17, 2008

• #1

How much does brining increase the amount of sodium in food? I am wondering if most of it is released in the cooking process, or does the meat hold most of it in?

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Mar 17, 2008

• #2

i don't notice any additional salt flavor from brining......just brined 6 chicken quarters overnite sat.
smoked em sunday.......best chicken i have had YET........and i am not a chicken fan

but MAN, where they juicy and tender

 

xtexan

Meat Mopper

Original poster

Thread starter

Dec 4, 2006

243

13

Columbus,OH

• Mar 17, 2008

• #3

Hey WD,

Why do you think my chicken turned out too salty? I brined (boneless) breasts, which I will not do again. But I mixed 1 cup to 1 gallon and it was a wee bit salty.....

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Mar 17, 2008

• #4

you use TQ?

let me look up my brining recipe