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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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12-21-2017, 05:23 PM | #1 |
Full Fledged Farker
Join Date: 03-10-12
Location: Champaign, Il
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Dry brining turkey... how many days?
I'm planning to dry brine a 14#, minimally processed turkey for Jesus' birthday.
Current plan is to dry brine it with kosher salt, sugar and spices for 3 days in the fridge. I'm used to wet bringing chickens for up to 24 hours, but haven't dry brined for 72 hours. What do you think, to much, not enough:con fused:
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[FONT="Arial Narrow"][/FONT][FONT="Book Antiqua"][/FONT]Backwoods G2 Chubby/UDS/26.5" Weber/22.5"Weber |
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12-21-2017, 05:27 PM | #2 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
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John |
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12-21-2017, 07:49 PM | #3 |
Full Fledged Farker
Join Date: 03-10-12
Location: Champaign, Il
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Thanks SirPorkaLot... I just love typing that (SirPorkaLot). Reminds me of Mustafa!
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[FONT="Arial Narrow"][/FONT][FONT="Book Antiqua"][/FONT]Backwoods G2 Chubby/UDS/26.5" Weber/22.5"Weber |
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Thanks from:---> |
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