View Single Post
Unread 11-21-2011, 12:03 PM   #2
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

I know nothing abut food science, but i do know what my experiences are.
I have been brinng Turkeys (and chickens) for quite a few years.

The higher the percentage of solution the bird is enhanced with, the more likely you are to get a mushy bird if you brine as normal.

It is all about moisture, not to mention the enhanced meats are all over the charts when it comes to sodium content.

Here is a study done on enhanced Pork (not sure if the results for Turkey are similar or not)
http://www.ars.usda.gov/SP2UserFiles...ancedPortk.pdf

I have in fact seen a bird so moist due to brining an enhanced bird, that is is darn near unedible.

Can you brine an enhanced bird? darn right you can, but why?

if you are wanting to add flavor..inject
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Thanks from:--->