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Unread 11-21-2012, 09:56 AM   #1
frognot
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Default Reusing Turkey Brine for Chickens

Got my turkey in Patio Daddio's Ultimate TG Turkey brine (http://www.patiodaddiobbq.com/2009/1...key-brine.html) and am gonna take it out & smoke today. Thinking out doing a couple beer can chickens for dinner tonight & was wondering a couple of things.

1. Any reason not to use the turkey brine for those chickens.? It was made yesterday & always lots of ice in it.

2. Is brining a couple chickies for 4 hours or so (whatever time needed to cook a 14 lb turkey at 325 on a BGE) gonna do much for them?

This brine looked/smelled incredible and i hate to waste it.
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Unread 11-21-2012, 11:11 AM   #2
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As long as the brine has been kept cold I see no reason you cant dunk a few cluckers in there. I wet brine 1 hr per lb so it should work well.
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Unread 11-21-2012, 11:14 AM   #3
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^.....Yep, shouldn't be a problem, and the chickens should take up the brine ok in that amount of time.
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Unread 11-21-2012, 11:30 AM   #4
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Do it!
I've done it a couple of times with different meats.
I also hate to throw away a good brine.
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Unread 11-21-2012, 11:39 AM   #5
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Just don't store it long term.
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Unread 11-21-2012, 01:11 PM   #6
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It's a done deal. Thank y'all for the speedy feedback.
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Unread 11-21-2012, 01:26 PM   #7
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It sounds like it's too late, but if the brine has been used for the turkey I'm not sure I would feel comfortable using it for chickens. No science behind it, it just sounds like an opportunity for problems.
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Unread 11-21-2012, 01:44 PM   #8
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Butchers re-use their brine all the time, they just need to keep it refrigerated and scoop loose parts out of it. The salt environment and temperature is not a nice one for bacteria. That's the whole purpose of salting and brining anyway.
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Unread 11-21-2012, 01:55 PM   #9
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Quote:
Originally Posted by BBRick View Post
Butchers re-use their brine all the time, they just need to keep it refrigerated and scoop loose parts out of it. The salt environment and temperature is not a nice one for bacteria. That's the whole purpose of salting and brining anyway.
Not flavor and juiciness? I'm don't brine to kill bacteria... but that's just me.

P.S. If you don't get my wry sense of humor, I'm just joking with you.
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Unread 11-21-2012, 02:07 PM   #10
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Quote:
Originally Posted by jasonjax View Post
Not flavor and juiciness? I'm don't brine to kill bacteria... but that's just me.

P.S. If you don't get my wry sense of humor, I'm just joking with you.
For more flavor, you just leave the chunks in, the more the better !
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