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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 05-19-2010, 05:25 PM   #31
Knows what a fatty is.
Join Date: 04-17-10
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We use Mortons Canning and Pickling salt for brines, it dissolves easier than kosher in cold water.
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Old 05-19-2010, 05:39 PM   #32
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Well, i was going to answer, but its well covered.. I start with 1:1 and adjust based on meat thickness and time in brine.

great thread... roadmapping it.
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Old 05-19-2010, 08:49 PM   #33
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I do go by weight at 284 grams per gallon. This goes back to normal salt at 10 ounces per cup. I just have to think metric
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Old 05-19-2010, 09:00 PM   #34
Knows what a fatty is.
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My 2cents the ratios suggested here are good and I am a fan of the Mortons for the same reason, I also use soy sauce you getthe sodium and flavor I find I can reduce the salt I use
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Old 05-20-2010, 01:06 AM   #35
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Thanks to all...great info! Brine away! (or cure...)
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Old 05-20-2010, 09:10 AM   #36
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For those that brine chicken thighs for competitions:
1. what ratio do you use?

2. How long do you brine?

3. Do you marinate after brining?

4. How far ahead do you brine?
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Old 05-20-2010, 09:35 AM   #37
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Originally Posted by Sledneck View Post
For those that brine chicken thighs for competitions:
1. what ratio do you use?

2. How long do you brine?

3. Do you marinate after brining?

4. How far ahead do you brine?

Sled, this thigh was de-boned, and the skin was removed and scraped of fat. I also removed most of the big pieces of fat on the meat itself. I brined it using a ratio of 6 ounces of salt/gallon for 2-1/2 hours. (The brine did have some brown sugar added). Then I rinsed it, lightly seasoned it, put the skin back on, and let them rest in the fridge for 3 hours. This one was one of my cupcake pan test thighs, so in addition to the brining, that may have contributed to the moistness. These were 175° when removed from the cooker.

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Old 05-20-2010, 10:44 AM   #38
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Join Date: 03-02-08
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Originally Posted by got14u View Post
Get one of these and never guess again>>>
there are to many variables when dealing with a substances like salt. brand differences and so on.

I had one and it broke, thanks for the link, I'll order a new one and add some of 3rd eye's stuff into it when I update it.

Like I do with pizza, I weigh the ingredients instead of just broad cup sizes. Cups sizes are only go for TWO things

One more think. Brining and Marinading are not the same. they way I've always been told is that Brines are based on Salinity and Marinades are based on Acidity. Because it's Acid, it won't penetrate like a brine does (which can go all the way, marinades only the first 1/2 to 1/4 inch or so)

Salt = Brine
Acid = Marinade
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