|
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 :) |
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.
|
My rule is 1 hr per lb YMMV
|
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 |
My standard advice is 45 minutes per pound.
John |
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 |
Thanks guys!
|
| All times are GMT -5. The time now is 05:14 AM. |
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
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.