Pickle juice brine?

[Steve H]

Chamber vac for the win!
I’d have one if not for no room to store it.

Yup. Or vac seal in a gallon mason jar.

 

[chopsaw]

Got er going. How did I ever do without a chamber sealer?

Gonna be good . I use a vac canister for mine . Works great .
Here's a couple versions I've done .

Dill Pickle chicken breast on the Genesis .

Nothing fancy here , just a quick post . I've been doing the pickle juice brine on chicken for a long time . I always have breaded and fried it though . After seeing Sam @zwiller talk about brining and grilling the breast I had to give it a try . So I finally found some boneless breast at a...

www.smokingmeatforums.com

Emerald 360 chicken sandwich

Usually do this in cast iron , but had to try this in the 360 . De-boned some chicken thighs , left skin on Put them in a vac canister , and covered with pickle juice . I save all my pickle juice . Lid on , pulled the vac , and into the fridge for a couple hours . I used corn flakes cereal...

www.smokingmeatforums.com

Be watching for the finish .

 

[BrianGSDTexoma]

Chamber vac for the win!
I’d have one if not for no room to store it.

It really does not take up much more room for me considering I had to leave the room in front sealer to lay bags down but I kept mine out all the time.

 

[SmokinEdge]

It really does not take up much more room for me considering I had to leave the room in front sealer to lay bags down but I kept mine out all the time.

How big of a bag can you use in that sealer? Seal bar length and chamber size?

 

[BrianGSDTexoma]

How big of a bag can you use in that sealer? Seal bar length and chamber size?

I can use up to 10" x 13" bags. I did not realize how many wet items I seal until I got this. Its a game changer for sure.

This the one got. Specs are listed:

Sealer

 

[LoveMyBGE]

I’ve never brined with pickle juice, though it is a good idea and I will try it. I do oftentimes make a spicy pickle juice glaze (just spicy pickle juice and brown sugar…I use brown allulose to reduce carbs) to brush on my St. Louis ribs when they’re done. I credit chef Michael Symon for this idea.

 

[zwiller]

Must... resist... chamber sealer... LOL

IMO there 2 important things to learn from using pickle brine:
1. NOTHING goes to waste in a professional kitchen, and
2. using things like this can create a signature flavor (Chick Fil A).

Not sure if anyone saw it but made pickled sausage with jap brine and it was the best I ever ran so far. Literally dumped the brine into a jar of sliced sausage and japs and put a lid on. I bet jap brine would work well on chicken tacos.

 

[Steve H]

Must... resist... chamber sealer... LOL

IMO there 2 important things to learn from using pickle brine:
1. NOTHING goes to waste in a professional kitchen, and
2. using things like this can create a signature flavor (Chick Fil A).

Not sure if anyone saw it but made pickled sausage with jap brine and it was the best I ever ran so far. Literally dumped the brine into a jar of sliced sausage and japs and put a lid on. I bet jap brine would work well on chicken tacos.

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Using the pickled sausage brine for pickled eggs is killer too! I'm thinking that'll work on bird as well. Not sure how long it should set though.