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Wet brining some meats for several hours or more may be challenging for presentation (i.e...
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...- Dick Shimp
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