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Unread 12-21-2012, 03:44 PM   #7
The_Kapn
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I brine any poultry that is at or below 8% and can really tell the difference in flavor and moistness. Publix poultry is normally like that.
If I get "stuck" with a higher level of factory prep (normally by a relative)--I just cook it.
Comes out fine but just not with my flavors (if any).

I am not sure, but I think the processors are required to declare "some" level of "retained moisture" and I see some many that say "less than 3%. Don't think that is an issue at all, at least for me.

It is all----Good Eats!!

TIM
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