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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-23-2010, 03:57 PM   #16
mbshop
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i brined once and didn't like it. i just like the taste of turkey purty much the way it is. a little smoke, s&p and butter and i'm good to go.
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Old 11-24-2010, 08:09 AM   #17
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Quote:
Originally Posted by f308gt4 View Post

... I basically pulled these numbers out of my a$$, ...
Therefore, while equilibrium helps explain why you are brining, I think it doesn't provide a full explanation for what is going on.
...
thanks for the details. In years past, all we heard was "brining an enhanced bird will make it more salty" and so years ago, i started a Brining 202 where started to explain the concept we've been hitting on.

It depends is the answer.

The challenge, for you, me and the other Brinologists (tm pending) is that we don't really know.

I actually have a salinity bob that I can put in any liquid to determine it's salinity, so I know part of the answer.

The problem I have is determining the salinity of the bird. I don't have a lab to test that nor a way to pay for a a lot of tests.

I just know this, because of osmosis and equilibrium, the higher salt solution will ATTEMPT to equalize with the lower salt solution.

Yup, there are other food forces of nature at work, but for this Briologist, it works for me and all the people I've taught.

I'll be brining this year.

Thanks for the thread guy, I think I understand it (just kidding) somethings this is me on brining --->

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Old 11-24-2010, 09:12 AM   #18
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John and Russ. Thanks for making all this information available. Your helping alot of people make themselves better cooks.
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Old 11-24-2010, 10:34 AM   #19
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John and Russ. Thanks for making all this information available. Your helping alot of people make themselves better cooks.
Thank you, and you're certainly welcome. I'm happy to help.

John
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Old 11-24-2010, 11:18 AM   #20
Blackened
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I usually get a 12 lb enhanced bird and brine 9 hours, which is 45 minutes per lb as you suggest.

The more I read about brining the more I see people brining for 24 hours or more.

Yesterday I picked up an 18 lb fresh, non-enhanced bird. I know they say not to smoke a bird larger than 12-14 lbs, but since I ramp it up to 325-350 I figured a bigger bird wouldn't be a problem. Especially in the UDS.

My question is, do you think it will be okay to brine this bird for a full 24 hrs with a base of 1 cup salt, 1 cup sugar per gallon without it becoming too salty? And how long ideally should I let it air dry in the fridge once rinsed? Thanks in advance.
welp, I'm just going to go for it, wish me luck. I added 1/2 cup of old bay seasoning to the 2 cups of salt, so I hope that didn't put it over the top. I may have to add some more water to dilute the brine..
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Old 10-29-2011, 07:55 AM   #21
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Originally Posted by chillcoolcold View Post
Do you think the pilgrams new all this? Mabey they brined in the ocean.
Pretty sure sharks enjoy the "ocean brining method".
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Old 10-29-2011, 08:33 AM   #22
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Thanks for all the great information John. I will be using your brine and brining method for this years turkey (my first)
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Old 10-29-2011, 09:14 AM   #23
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Great post. I plan to smoke a brined turkey this year, but wifey will still do traditional bird in oven. We like lots of leftovers and like to send people home with doggie bags too.
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Old 10-29-2011, 09:32 AM   #24
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Great post John, I voted 5 stars.

Next bird I do will definately get brined.
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