Advice on brining times

jrn · Dec 13, 2012

Hello all!

Looking for advice on brining times. Using a simple brine. Gallon of water, 1c Kosher salt, and 1c sugar with some rub. 8-10 drumsticks. I was thinking a couple of hours, maybe? What do you guys think? 1st time chicken briner! Thanks

Jason TQ · Dec 13, 2012

I'd even go upwards of 4hrs. Also you could probably half that recipe with that quantity of chicken. But that is the ratio of water/salt/sugar I use.

Bludawg · Dec 13, 2012

My rule is 1 hr per lb YMMV

caseydog · Dec 13, 2012

I brine my whole chickens overnight, then let them dry in the fridge until I am ready to cook. I have found that the brining process for chicken is pretty forgiving. If I go longer than planned, I don't notice any difference in the finished bird.

CD

PatioDaddio · Dec 13, 2012

My standard advice is 45 minutes per pound.

John

Wampus · Dec 14, 2012

I go 1-2 hours on chicken parts like wings, legs, thighs, etc.

Here's a chart I reference that's never steered me wrong:
http://www.virtualweberbullet.com/brining.html#howlong

jrn · Dec 14, 2012

Thanks guys!

Advice on brining times

jrn

Full Fledged Farker

Jason TQ

somebody shut me the fark up.

Bludawg

somebody shut me the fark up.

caseydog

somebody shut me the fark up.

PatioDaddio

Babbling Farker

Wampus

somebody shut me the fark up.

jrn

Full Fledged Farker

Similar threads