Brining questions

[Fisher's Mom]

Doc's question about chicken marinade reminded me that I have never brined poultry - because I don't know how you do it. I brined some meat for chicken fried steak, and used too much salt in the brine because the dish came out very salty. I made it again a few days later using way less salt and it was the best chicken fried steak I've ever made.

So can anyone give me a Brining 101? (In particular, how much salt to water.)

 

[Doc]

Good idea FM. I'll be watching this thread also.
So far I've smoked two turkey's. One brined and the other not. The brined one was so much better, that I'm sure brining would also help with chicken.

 

[Mama]

Check out this website: All about Brining

 

[VeraBlue]

As the queen of never measuring I can only tell you what works for me...

Apple Cider.


I brine using gallons of apple cider, cups of kosher salt, and then add brown sugar, garlic, dried herbs, etc..and I brine for at least 2 days.

 

[Fisher's Mom]

Ooooh, apple cider! That sounds really good. OK - roughly 1 gallon to one cup of salt? Would that be about right? And how much brown sugar are we talking here? Like a handful or more?

 

[Jim_S]

What about us folks on salt restricted diets?

Will lower salt content work as well?

Jim

 

[Fisher's Mom]

According to the site that Mama linked to, low-sodium brining doesn't work, Jim.

 

[Jim_S]

According to the site that Mama linked to, low-sodium brining doesn't work, Jim.

OK there's a way around that. Just don't tell me you used any salt!

 

[VeraBlue]

FM...I guess your guess would be close...perhaps less salt. The cider has enough enzyme so you can cut some of the salt.

 

[Fisher's Mom]

Thanks, Vera. That gives me somewhere to start. Would you use this with all poultry or just turkey?

 

[AllenOK]

My typical brine ratio is 2 T salt : 2 T sugar : 1 qt of water. I just multiply the quantities if I'm brining more meat than the brine can cover. I've found that a 10 lbs bag of chicken quarters takes 3 qt water, 6 T salt, and 6 T sugar.

I like to use just a small amount of water to dissolve the salt and sugar by boiling it, then adding this heavy brine to the balance of COLD water needed to make the complete brine. Also, with chicken, I like to infuse herbal flavors into the brine, so I'll add some herbs, garlic, etc., to the hot mixture and let that steep for about 20 minutes, then add it to the cold water, and brine my chicken for about 3 - 4 hours.

Now I'm getting hungry for my Smoke-Roasted Chicken!

 

[Adillo303]

Allen - OMG! That is all I can day.

To everyone - I brinef my turkey last year Vera's way and "they" literally sucked the meat off the bones.

 

[Mama]

Allen - OMG! That is all I can day.

To everyone - I brinef my turkey last year Vera's way and "they" literally sucked the meat off the bones.

Is the recipe posted? Which spices did you use?

 

[AllenOK]

Mama, I don't know if you're wanting my recipe, or Vera's recipe. Here's a link to mine:

http://netcookingtalk.com/forums/showthread.php?t=3064&highlight=smoke+roasted+chicken

 

[Adillo303]

Mama mine is posted I am on the train I will look it up asap.

The overview is that the brine was apole cider, salt, garlic and bay leaves. About two days in the brine.


I rubbed the bird with sage, butter, rosemary, thyme and pepper. The cavity was stuffed with chunks of apple, lemon an orange. Skin on. The goblets were boiled purred in the juice and used in the stuffing, which was cooked separately.

 

[Adillo303]

OK Mama - It is not exactly posted. Look at this link, I have the recipe, I will try to get it posted. Vera's brine is what I used.

 

[VeraBlue]

Just picked up 4 turkey wings and half a gallon of cider.....been jonesing for this ever since this thread started.

 

[Mr. Green Jeans]

If you use sea salt there's less sodium because of the other minerals present. When I use apple cider or plain apple juice, I omit brown sugar.