Brining thighs, how long?
For those that brine your thighs for competition, how long do you leave them in the brine? I'm use to doing a whole bird for 12 + hours but as small as the thighs are how long does it take?
Also, where do you find the biggest benefit from brining, tenderness, or taste, or both? I would like to try and get my tenderness scores up somehow and was hoping this might be one route that will help.
Last edited by Wager; 11-27-2012 at 03:09 PM..