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chicken brine

post #1 of 13
Thread Starter 
I had a 70 year old man tell me a good salt brine for chicken is, that you add enough canning salt to float an egg. I am going to do about 40 chicken breasts for a friends party. The older gentlemen told me to brine them overnight. Is this to long?
post #2 of 13
For just chicken breasts I'd say overnight is too long. For a large whole bird or a smal turkey yes it is fine. For breasts, I'd limit it to 4 hours.
post #3 of 13
^^^^^^ What he said!! cool.gif
post #4 of 13
Thread Starter 
Does this sound like to much salt in the brine? It does to me
post #5 of 13
Basic brine.....
1 gallon water
1 cup of salt
1 cup of sugar
add anything you like from there! cool.gif
post #6 of 13
Brining helps, but remember that a lot of the chicken you buy is already injected with different "solutions", which contain salt, etc. I concern myself with the finishing temp more than brining (although I do brine on ocassion).
post #7 of 13
Garlic, tarragon, bay leaf, Italian Seasoning all make good additions to the brine for flavor.
post #8 of 13
That's an old brine recipe fer sure, but ya don't need that much salt anymore. Here be one I use:

Slaughterhouse Poultry Brine
1 1/2 Gal Water
1/2 C Salt
1/2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt

Fer a Spritz:

Slaughterhouse Spritz
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

A fine brine as is, er modifiy ta yer likin. The spritz heps with the skin an give a nice sheen ta the chicken. Use it if ya like.
post #9 of 13

Testament to Tip's brine

I've used the slaughterhouse brine (not the injection) for my poultry ever since smoking birds and it's awesome. People that have tried the meat state they can taste the spices in the brine. Good luck!
post #10 of 13
here is the brine i use...........if using a turkey, i also inject with this brine

1/2 jar molasses.....non sulphur kind
1 cup brown sugar
3 Tbs Kosher salt
1 Tbs freshly ground c u m i n
heat above ingrediants till sugar disovles
put into a large container
add two trays of ice
let come to room temp
Add meat
Add cold water until meat is covered
post #11 of 13
Thread Starter 
How long do you normally put chicken breasts in your slaughterhouse poultry brine?
post #12 of 13

How long to brine and what does the spritz do and when and how long do ya do it? is 8 hours enough time?

post #13 of 13

I have a very easy brine for all the chickens and turkeys I do:


1   Gallon water

3/4 cup salt

1   cup brown sugar

1/4 W.shire sauce


Brine over night for whole birds. Two to Fours hours for peices. After brining rinse well and add dry rub of choice.

I like to keep things simple.   Happy Smokin.........



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