Beginning briner

[vetmp]

Hey all...I want to start being able to brine my poultry before I smoke it but I have always been under the impression that I have to keep everything refrigerated in order to do that then, a friend of mine says that I don't have to because of the salt content. I've never brined before and I really want to try it so can I get ya'll to help me out here and set me straight so I can start doing it? Thanks.....

 

[s2k9k]

Pop's brine is a very popular one around here:
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

The cure isn't really necessary but will give poultry a sort of ham flavor/texture.

You don't have to refrigerate but you do have to keep it below 40*! A lot of people will use a cooler filled with ice water when they don't have room in the fridge.

 

[chef jimmyj]

There are Brines with Salt concentrations that meat can go into and not require refrigeration but they require so much salt that you need to soak the meat in fresh water to remove the bulk of the salt and any added flavors along with it. What are you gaining by making brines that strong besides salty and possibly mushy meat. Brines used at a standard concentration of 1 Cup Kosher per Gallon water MUST be refrigerated or the Brine and Meat kept under 40*F by some other means...JJ

 

[mountainhawg]

You don't want to brine poultry too long maybe 3 to 5 hours max. I have seen chicken become mush with an overnight brine (long, long time ago). Chicken will absorb the brine much faster than pork or beef so be careful. While I still brine poultry, I only do it for a couple of hours.

Like what was mentioned, when brining chicken, it needs to be kept cold. 

Personally, I like rubs or Q sauce on chicken a bit better than brines. When cooking poultry in the oven is when I normally will brine.

 

[chef jimmyj]

I always brine whole birds and bone in parts overnight. Boneless breasts usually 4-6 hours. Turkeys 14-16 lb two days. I have never had mushy meat but many stores sell " Enhanced " or pre-brined  poultry that probably would get mushy if brined too long. The amount of Salt has an impact as well. More salt makes meat mushy faster. My preference is 1/2C Morton Kosher per Gallon of water. Been using that over 20 years without issue and have had chicken soaking 3 days with no problems with texture...JJ

 

[mr t 59874]

I have no problem brining whole birds 4Lbs. +- for 16 hours +- @40⁰.

  1 cup kosher salt, 1 cup brown sugar plus whatever spices per 1 gallon water .