Iâ€[emoji]8482[/emoji]m having 4 Moms & their families over for dinner on Mothers Day.
The plan is:
Jerk a 9* Pork Shoulder – Already dressed (Marinated & sitting in the fridge) Still working on a good Jerk Recipe (Itâ€[emoji]8482[/emoji]s getting better) Iâ€[emoji]8482[/emoji]ll post the recipe when I think itâ€[emoji]8482[/emoji]s acceptable.
Brined & Smoked Chicken – I Plan to create a brine using the Jeffâ€[emoji]8482[/emoji]s formula:
1 Cup Salt
1 Cup Sugar
1 Gal Water
Adding – a couple heads of garlic, Lime, Rum, Scotch Bonnet Peppers along with some herbs & Spices.
My Challenge is – Space in the “Fridge†– Hereâ€[emoji]8482[/emoji]s what Iâ€[emoji]8482[/emoji]m thinking – Place the Chickens along with the brine solution (complete with spices etc) in a suitably sized cooler and adding a quantity of ice to keep the contents cool.
My question is will this work? Do I need to make changes to the brine formula? How much ice do I need to add. How long do I brine for with this combination? (12 hrs would be perfect but whateverâ€[emoji]8482[/emoji]s necessary Iâ€[emoji]8482[/emoji]ll do) My concern of course is with the growth of bacteria.
Iâ€[emoji]8482[/emoji]d really like to find solution to this challenge; as my plan is to Brine & Smoke a Turkey for Thanks Giving and there is never enough refrigerator space at that time.
I know others have faced this challenge before & will have a workable solution to offer.
I will be trying to post Qviws as I go along.
Thanks in advance.
The plan is:
Jerk a 9* Pork Shoulder – Already dressed (Marinated & sitting in the fridge) Still working on a good Jerk Recipe (Itâ€[emoji]8482[/emoji]s getting better) Iâ€[emoji]8482[/emoji]ll post the recipe when I think itâ€[emoji]8482[/emoji]s acceptable.
Brined & Smoked Chicken – I Plan to create a brine using the Jeffâ€[emoji]8482[/emoji]s formula:
1 Cup Salt
1 Cup Sugar
1 Gal Water
Adding – a couple heads of garlic, Lime, Rum, Scotch Bonnet Peppers along with some herbs & Spices.
My Challenge is – Space in the “Fridge†– Hereâ€[emoji]8482[/emoji]s what Iâ€[emoji]8482[/emoji]m thinking – Place the Chickens along with the brine solution (complete with spices etc) in a suitably sized cooler and adding a quantity of ice to keep the contents cool.
My question is will this work? Do I need to make changes to the brine formula? How much ice do I need to add. How long do I brine for with this combination? (12 hrs would be perfect but whateverâ€[emoji]8482[/emoji]s necessary Iâ€[emoji]8482[/emoji]ll do) My concern of course is with the growth of bacteria.
Iâ€[emoji]8482[/emoji]d really like to find solution to this challenge; as my plan is to Brine & Smoke a Turkey for Thanks Giving and there is never enough refrigerator space at that time.
I know others have faced this challenge before & will have a workable solution to offer.
I will be trying to post Qviws as I go along.
Thanks in advance.