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Unread 11-20-2012, 06:29 PM   #18
On the road to being a farker
Join Date: 09-02-11
Location: Evans, GA
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Originally Posted by GreenDrake View Post
Can you do Patio Daddio's brine for 48 hours though? His instructions say 24. Wondering if the acidity starts making poultry seviche or not. I usually do a two day brine, would like to try his out, if I can do it for two days without issue.
I did mine for 2 days. Turned out awesome. I also made his cran-orange bbq sauce to go with it.
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