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

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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!

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