chicken brine

lovetosmoke

Meat Mopper

Original poster

Nov 30, 2006

177

10

Strang, Nebraska

• Aug 12, 2008

• #1

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?

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Aug 12, 2008

• #2

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.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Aug 12, 2008

• #3

^^^^^^ What he said!!

 

lovetosmoke

Meat Mopper

Original poster

Thread starter

Nov 30, 2006

177

10

Strang, Nebraska

• Aug 12, 2008

• #4

Does this sound like to much salt in the brine? It does to me

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Aug 12, 2008

• #5

Basic brine.....
1 gallon water
1 cup of salt
1 cup of sugar
add anything you like from there!

 

jack2u2

Smoke Blower

Nov 19, 2007

138

10

• Aug 12, 2008

• #6

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).

 

superdave

Smoking Fanatic

Aug 13, 2007

389

28

Sacramento, CA

• Aug 12, 2008

• #7

Garlic, tarragon, bay leaf, Italian Seasoning all make good additions to the brine for flavor.

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• Aug 12, 2008

• #8

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.

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• Aug 12, 2008

• #9

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!

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Aug 12, 2008

• #10

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

 

lovetosmoke

Meat Mopper

Original poster

Thread starter

Nov 30, 2006

177

10

Strang, Nebraska

• Aug 13, 2008

• #11

How long do you normally put chicken breasts in your slaughterhouse poultry brine?

 

scandall

Newbie

Mar 15, 2011

14

14

Eastern Washington

• Mar 18, 2011

• #12

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

 

woodchucks

Smoke Blower

Mar 18, 2011

91

12

Pella Iowa

• Mar 18, 2011

• #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.........