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Old 05-18-2010, 09:38 PM   #16
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I think if you start to cut the salt down too much, it approaches a marinade more than a brine. I consider the minimum to be 1/2 cup table salt (more like 3/4 kosher) to 1 gallon water. I have done down to 1/4 cup but did not find that amount to be like a brine.

I like the idea of tenderquik for the sake of preserving the color of the meat. Probably less important in chicken than pork.
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