View Single Post
Old 11-05-2011, 06:55 PM   #5
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

Thanks for this thread! Although I cure and smoke meats often, brining is a new thing for me. Darrell, aka kazion and I are smoking off a few birds next weekend. All are enhanced with the old 8% thing. What I've read is that you don't brine an enhanced bird. Is this the case, or is there a brine for this problem? TIA
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Stumps XL Baby, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill
bluetang is offline   Reply With Quote


Thanks from: --->