The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Advice on brining times (http://www.bbq-brethren.com/forum/showthread.php?t=149452)

jrn 12-13-2012 08:12 PM

Advice on brining times
 
Hello all!

Looking for advice on brining times. Using a simple brine. Gallon of water, 1c Kosher salt, and 1c sugar with some rub. 8-10 drumsticks. I was thinking a couple of hours, maybe? What do you guys think? 1st time chicken briner! Thanks :)

fnbish 12-13-2012 08:57 PM

I'd even go upwards of 4hrs. Also you could probably half that recipe with that quantity of chicken. But that is the ratio of water/salt/sugar I use.

Bludawg 12-13-2012 10:13 PM

My rule is 1 hr per lb YMMV

caseydog 12-13-2012 10:26 PM

I brine my whole chickens overnight, then let them dry in the fridge until I am ready to cook. I have found that the brining process for chicken is pretty forgiving. If I go longer than planned, I don't notice any difference in the finished bird.

CD

PatioDaddio 12-13-2012 10:47 PM

My standard advice is 45 minutes per pound.

John

Wampus 12-14-2012 12:24 AM

I go 1-2 hours on chicken parts like wings, legs, thighs, etc.

Here's a chart I reference that's never steered me wrong:
http://www.virtualweberbullet.com/brining.html#howlong

jrn 12-14-2012 11:20 AM

Thanks guys!


All times are GMT -5. The time now is 09:40 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.