How to brine

[buckeyeborne]

I have seen a lot of brine recipes and to overnight brine.  Should I brine over night in the fridge or can I leave it outside?

 

[catullo meats]

I would always brine in a refrigerator.  You can brine outside only if the temperature's are right...between 33 degrees and 46 degrees.  But it may be risky.  On one hand your brine may freeze over, and on the other hand it may be too warm which will cause bacteria to build up.  Also, I left a turkey outside in the winter time once only to find that a group of racoons had destroyed my turkey....remember that most wild animals have a great sense of smell.
 

 

[oldschoolbbq]

Welcome , buckeyeborne . Glad to have you on the forum , however, go over to our Roll Call and you see a bunch of "Howdys"

 You should also ammend your Profile with your area , might be a factor in some instances.

Now for an answer to your quest.:

Two Chickens on Lil Girl 004.JPG

• oldschoolbbq
• Oct 20, 2012

 depending on size (Chicken here)

7-14 three chickens 019.JPG

• oldschoolbbq
• Jul 14, 2012

  or number(3 Chix here , and...

Two Chickens on Lil Girl 001.JPG

• oldschoolbbq
• Oct 19, 2012

 and even larger for Turkeys ,Hams , whatever ...be sure to use Non-Reactive containers (good food grade plastics , SS ) -the SS can be found at GFS or the like , the  plastic with measurements ,on a shopping road trip and the Big one at the Nieghborhood Bakery for $1

 fits in a dishwasher too

.

Keep them in a Fridge if you have room (I have a spare on in the Garage and a Freezer) ,extras are all ways nice...

As for time , I suggest   24hrs. , however that's a time and preferrence thingy for you to plan on-remember "Plan your work , work your plan".

Have fun and...

 

[fishinman89]

Just found this site the other day and love it! I got 12 pound turkey on the smoker right now and gave the Slaughterhouse brine a try.  It smelt great while it was in the fridge and even better now thats out on the smoker.  Just started to get serious about smoking this summer and this is my first attempt at a turkey.  Hope it turns out good!
 

 

[chef jimmyj]

Always make sure your brine is Cold and Brine at less that 40*F whether that's in the Garage or in the Refer. Any thing else is Dangerous. You may like these recipes for Chicken or Turkey...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning (optional)

Mix well and rub on Oil or Butter coated Chicken.

Reduce Cayenne to 1teaspoon if less heat is desired.

 

[scarbelly]

Like the guys have said you need to keep the brine cold

Please do us a favor and update your profile with your location then swing by Roll Call and introduce yourself 

 

[sparkypyro]

I like to use the Home Depot orange buckets for brining( called the manufacturer and was told they are food safe). HD also sells a black, O-ringed snap on lid that has the screw on lid. I make my brine the night before then place it on the lower shelf of my garage fridge to chill for the night.


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