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first brine - question

post #1 of 10
Thread Starter 
so after a long day of smoking meat, cooking in my restaurant, I still had to try to brine some birds.

Soaked em in the brine recipe a fellow forumer was kind enough to share.

Rinsed the birds off good about an hour ago, seasoned them up and violated them with cans of beer. Question time....

Is the chicken supposed to be pretty dark from the brine? I assume so but also thought i might have put to much molases in or something? I also didnt have kosher salt, just regular old salt, will this effect the outcome much?

post #2 of 10
Sadly... the salt thing MAY. Do not use iodized salt for brining. Dark,,, molasses I hope. What was the brining container?
post #3 of 10
Thread Starter 
container was a stainless steel pot.
post #4 of 10
Thread Starter 
when you say MAY? have i ruined these birdz? should i bother cookin them for dinner or go get some more birds and skip the brine for tonight and try over?
post #5 of 10
Try them.... I was wondering more about an aluminum pot... but the salt could leave a metallic flavor. Iodine concentration will do that
post #6 of 10
Thread Starter 
and try them I will. this just gives me the perfect excuse to do another batch this week! thanks for the tips.info eh
post #7 of 10
My pleasure. Get some kosher, canning or even sea salt. I'd go with kosher or canning. Sea is more for a shake over a finished dish. Be aware that kosher has a different "by volume" quotient than canning or table. I think it's about 1.5 kosher by volume for a correct salinity...any one got the exact number?
post #8 of 10
"A good rule of thumb (that you can take with a pinch of salt - kidding!) is: a teaspoon of table salt weighs about 6 grams; a teaspoon of kosher salt weighs about 5.4 grams; and a teaspoon of sea salt weighs about 4.8 grams."

nipped from


so equal by weight, but due to granule size different amount per scoop.
a quality iodized salt should not add flavor when used as table salt, but with the shear amounts required for brining, it could be possible to taste the iodine OR the agents added to reduce clumping
post #9 of 10
Thread Starter 
is there a rule of thumb for time brinning?
post #10 of 10
I usually do that on feel, usually, 12-24 hours for big things is pretty realistic, if its a thin piece like chicken breasts or ribs, even 4-6 hours is a big difference, for roast sized hunks (butts, brisket, etc.)I usually go with under 4lbs its 12 hours, over 4lbs its 24.. but you can always go longer on light ones if its leaner looking. longer up to 24 hours won't hurt it. alot of times its based solely on when I could get to it. but I generally don't go over 24 hours, I have gone 36 and was still as good, but that was a change in plans, not due to meat conditions. I would venture to say that I couldn't taste a difference with the extra time.
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