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Some may say it is sacraligious but I love smoked brisket sliced then smothered in a tangy bbq then slapped on some butter bread for a sammie. (drooling at desk)
Osmosis will try to equalize the salt content in both the bird and the water. With that said, the salt will in fact flow out of the bird, but only until the water surrounding the bird is at the same salt content. If you are still not satisfied with the salt level in the bird you will have to...
I personally only do brines for poultry, but I have a friend (meljobin) who has injected his chickens and came out great. Just have to watch the 40-140 temp zone no that you have pierced the meat before cooking.
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