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Discussion in 'Food Safety' started by huntin to smoke, Jan 29, 2011.

  1. Is a brined chicken or other meat still considered IN TACT ?
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I don't see why it wouldn't be unless you injected some of the brine or if the bird was injected with solution at the factory. Just about every bird I can find around here comes pre-injected with some solution. What do you have in the brine?
  3. 1 Cups Kosher Salt
    1 Cups Sugar
    2 TBS Black Pepper
    1 TBS Thyme
    1 tbs garlic powder

    1 tbs onion powder

    1 tsp cayenne
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    As long as you poke any holes are make any cuts in the bird it is intact.
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yep, what eman says.
  6. iso

    iso Smoke Blower

    Depends on the context of "in tact".
  7. Just seems like soaking it over night would draw in any bacteria etc on the outside ..
  8. arnie

    arnie Smoking Fanatic

    Brining may well draw in a small amount of bacteria etc while brining if it is on the outside of the poultry, however it will not multiply as long as the poultry is properly handled. Keep your area and utensils clean, keep the poultry between 35⁰and 40⁰while brining, smoke it around 225⁰, insure the internal temp is 140⁰by the 4th hour, and cook it until it is done.
  9. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Prior to brining any bird, I always wash off the exterior and rinse out the cavity with cold water. This will rinse away the majority of the bacteria on and in the bird. And as others have posted proper handling of the bird and the cleanliness of your work area reduces the chance of contamination.
  10. bfantana23

    bfantana23 Newbie

    im going to smoke my first turkey next week, any suggestions on a good brine to use?? thanks in advance!!
  11. iso

    iso Smoke Blower

    Brines can be as simple or complex as you want. Since it is your first I recommend you stick with a simple brine.

    My personal favorite for brining turkey:
    • 2 gallons of clean water
    • 1 cup Diamond kosher salt
    • 1 cup dark brown sugar
    • 2 oranges, quartered
    • 2 lemons, quartered
    • 6 sprigs thyme
    • 4 sprigs rosemary
    Mix all in a clean plastic bucket or other non-reactive container. Submerge turkey and cover wiht ice. Keep below 40F.
  12. Thanks for the help!
  13. pgigstead

    pgigstead Newbie

    Hey ISO, sorry for being late to the party, but how long do you leave that bird in the brine?

  14. fpnmf

    fpnmf Smoking Guru OTBS Member

  15. delavanks

    delavanks Newbie

    I am new here and new to brineing

    Sure hope someone here can help me

    My wife bought what she thought was a natural

    but when I took it out to thaw I see that it is injected with a 7% solution

    What do I dare do to brine the turkey??? reduce the salt and if so how much
  16. raptor700

    raptor700 Master of the Pit OTBS Member

    Brine as normal, the salt will not effect the taste. This is what I use and never have a problem with salt.

  17. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Ok...This is super common...Brining adds flavor as well as salt to the Bird. If you use a Brine of 1Cup Kosher Salt (Morton's) in 1Gallon of Water plus Herbs and Spices...An Equilibrium between the Factory Injection and Your brine will be reached...As far as the whole Bacteria and Injection issue goes...Keep your Bird Cold until your smoker is up to temp, 225*-300*F...Rub the Bird with Seasoned Butter inside and out including under the skin, Do not Stuff the Bird...a couple of wedges of onion, apple, garlic and/or herbs are ok...Get it in the Smoker and Let 'er Rip...Whole Birds up to 20Lbs will get up to 140*F Internal Temp within 4 hours and will be Safe...Larger Birds should have the Backbone removed and flattened (Spatchcocked) to increase Surface area in contact with the heat...It is Done when the Breast IT is 165*F and the thickest part if the inner thigh is 175*F IT...Clean your tools and Area with 1-2Tbs Bleach in 1 Gallon Water...Lot of info but better safe...BTW...Stop over at Roll Call and Introduce yourself and give some info about your Experience, Equipment and your Location...JJ
  18. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Just another tip.

     Always wear food handling gloves when  prepping any raw product. I use the blue or purple nitrile gloves and change them out anytime i go from one product to another. Gloves are cheap and cross contamination can make you ill.