View Single Post
Old 02-06-2013, 06:11 PM   #13
Full Fledged Farker
funugy's Avatar
Join Date: 05-21-12
Location: Oak Harbor, WA

I've thawed meats every which way, and many of them are the "wrong" way, but I am still alive. I agree with everyone and their recommendations as far as doing it the safe way, in the fridge, or quickly under cold running water.

I am however intrigued with the submerged in water in the fridge method. I like the basic idea, but I wonder for those of you that have used this method is it possible to use a brine to submerge the meat in? Any draw backs by using brine instead of plain water? I'm really curious as I have never seen or done this, and I recently (thanks to this forum) started brining my chicken before smoking, and have seen some threads with regards to brining pork.

funugy is offline   Reply With Quote