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Unread 01-06-2013, 04:15 PM   #13
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This is one of those topics you can answer for yourself for less than a dollar and no risk

A basic brine is based on one gallon of water with one cup of kosher type salt and one cup of sugar.
Scaled down to a quart of water and 1/4 cup each of salt and sugar should be plenty for a test batch.
Skip any added spices for now, you can "play" with flavors later.

Put some of the wings in a ZipLock and brine for 1 to 1.5 hours.

Cook both brined and unbrined and compare for yourself.

Internet opinions are nice, but only you can decide which you prefer.
Easey/Peasey and cheap!

You will have Good Eats from both methods.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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