I'm using Jeff Phillips' brining recipe and procedure from the Smoking Meat website, and in his instructions, he sounds like he pours his brine right from the stove-warm-onto his bird. Is that correct, or am I misunderstood? Does the brine need to be cold before adding the bird? Is it ok to refrigerate the bird AFTER brining until you're ready to cook? If so, how long is too long?
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11/25/09 at 8:08pm