Brining Question

Discussion in 'Poultry' started by mnola917, Apr 2, 2010.

  1. mnola917

    mnola917 Smoke Blower

    I just put my turkey into Trav's Brine recipe (which i hear amazing reviews of) and had a question about it: From what I understand the rule of thumb says 1:16 ratio of salt to water. Trav's brine is only 1/2 cup of salt in 1.5 gallons of water. Is this going to work as well as other brines?
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I can't speak for the science about it but I know if you follow his recipe it comes out great. I have a brine that I use for chicken legs and it has a ton of salt in it probably around 1/16 amount you are talking about and they come out great but if I was doing a whole bird that I was going to eat for a meal it would be too salty. But when its just for legs that we snack on it is awesome.
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    It works just fine. Not as salty as many of em, just enough ta make the osmosis work.

    I sell alotta chickens an quite a few turkeys, so it does work real well.

    Much a the poultry ya buy has been "enhanced" an this recipe works really good even with them.

    Also, it be lower an salt so better fer yer ticker if ya got high blood pressure to.
     

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