brine

Discussion in 'General Discussion' started by pabs, Jan 11, 2015.

  1. pabs

    pabs Newbie

    tx
    is there a place on site with brine recipes?
     
  2. Use the search bar at the top of any page.

    Happy smoken.

    David
     
  3. susieqz

    susieqz Smoking Fanatic

    not sure you need recipes for brine. unless you are gonna inject the meat, my reading n experience tell me the only things that actually  penetrate the meat in a  normal brine is a little salt n water. you can add whatever spices you like that go with the meat, garlic etc. but they stay on the surface.

    so, adding spices is better done with a rub.

    i think i get all the benefits of a brine by just adding as much salt n sugar  as the water will hold.

    i'm not talking about a cure. over a couple weeks, other flavors do penetrate, but even there, i  inject the meat.
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Look up "pops brine", "slaughterhouse brine" and "family's favorite poultry brine". Those seem to be pretty popular recipes around here. I agree with Suzie though, I haven't ever gotten much internal flavor from a brine. Moisture definitely, but the flavor seems to stay on the surface.
     
  5. pabs

    pabs Newbie

    tx
    thanks everyone.
     

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