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Unread 05-20-2010, 08:35 AM   #37
thirdeye
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Join Date: 01-14-06
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Quote:
Originally Posted by Sledneck View Post
For those that brine chicken thighs for competitions:
1. what ratio do you use?

2. How long do you brine?

3. Do you marinate after brining?

4. How far ahead do you brine?


Sled, this thigh was de-boned, and the skin was removed and scraped of fat. I also removed most of the big pieces of fat on the meat itself. I brined it using a ratio of 6 ounces of salt/gallon for 2-1/2 hours. (The brine did have some brown sugar added). Then I rinsed it, lightly seasoned it, put the skin back on, and let them rest in the fridge for 3 hours. This one was one of my cupcake pan test thighs, so in addition to the brining, that may have contributed to the moistness. These were 175° when removed from the cooker.
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