Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Next time use a fat seperator before you pour the juice back onto the meat. This will remove the excess fat. However, the juice will still jell. As the connective tissue breaks down under slow cooking, it turns to gelatin. That is the same stuff that makes jello. Gelatin is good suff in meat...
Here is my brining recipe:
1.5 gallons of water
2/5 cup of salt
1.5 cups of sugar
4 oz of teriyaki sauce (it's been in the fridge for 6 months and time to use it)
4 oz Molasses
1 tbl whol cardamom seed
10 star anise
My rub will be a home made curry powder and black pepper.
I'm going to stuff...
Dave,
I would just add the water with a bit more of this/that. It will turn out great either way (as long as there is not too much salt). You did use kosher salt, right?
Last year my brine was too salty, so this year, I'm using 1/2 the salt.
I brine chicken every week. I generally do three hours of brine. I defrost from 9am to noon, brine from 12:30 to 3:30 and roast from 4 to 5:30.
When I do Turkey, I brine overnight, but try to keep it under 10 hours. Last turkey I brined for 16 hours and it was too salty.
There is a big difference between top and bottom rack in my GOSM. I rotate every hour when doing fish.
This is just after my first rotation:
Here is the whole thread:
http://www.smokingmeatforums.com/for...ead.php?t=3544