Wet brining some meats for several hours or more may be challenging for presentation (i.e., Cornish hens for 4 hours ready for noon Easter dinner). Is it acceptable to brine ahead of time , rinse and refrigerate until additional processing, i.e., spatchcocking and actual smoking is performed? It seems to me to be a valid practice, but I yield to the more experienced cooks among us.
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Dick Shimp
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