Quote:
Originally Posted by jonboy
John,
Is 4 hours the max time that chicken can be soaked?
I have heard longer than that and it leads to rubber chicken.
Do you recommend trimming your chicken before or after the soak?
Thanks,
jonboy
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Four hours is what the package recommends, but in competition I usually brine for six hours. However, my competition brine is on the light side, meaning that it has less salt and more sugar than the typical 1:1 ratio.
I always trim first, brine, pat dry and add a light coat of my sweet rub before cooking.
I hope this helps,
John