I have read a number of posts regarding brining for poultry and notice the salt to liquid ratio varies immensely. I want to smoke some chick parts (legs and thighs) but want to brine first. What should the salt to liquid ratio be?
I notice for most of whole birds they should be brined over night. But think just doing pieces would require only a few hours. How many hours should one brine pieces alone?
I notice for most of whole birds they should be brined over night. But think just doing pieces would require only a few hours. How many hours should one brine pieces alone?