View Single Post
Unread 05-18-2010, 09:38 PM   #16
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I think if you start to cut the salt down too much, it approaches a marinade more than a brine. I consider the minimum to be 1/2 cup table salt (more like 3/4 kosher) to 1 gallon water. I have done down to 1/4 cup but did not find that amount to be like a brine.

I like the idea of tenderquik for the sake of preserving the color of the meat. Probably less important in chicken than pork.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote