I have a question related to the brining of wild turkey breasts. I put them in the brine Thursday noon with the intention of smoking them Friday (today). However the plans got changed and now I won't be smoking them until Saturday at noon.
Is it ok for them to get a 48 brine? Or should I remove and do something else with them until I'm ready to smoke.
Is it ok for them to get a 48 brine? Or should I remove and do something else with them until I'm ready to smoke.
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