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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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05-05-2010, 07:09 PM
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#1 |
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Full Fledged Farker
Join Date: 09-18-09
Location: Fort Smith, NT
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Brine - Weight Before After
I brined a turkey breast last Sunday. 6 hours in brine.
Weight before brine immersion 1993 grams  Weight after 2040 grams gain of 47 grams or 2.36%  Ready to Eat.  |
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05-05-2010, 07:12 PM
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#2 |
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is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Looks good, I'd hit that!
by the way how did she taste? |
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05-05-2010, 08:02 PM
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#3 |
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Full Fledged Farker
Join Date: 09-18-09
Location: Fort Smith, NT
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It tasted FANTASTIC. Juicy very much so. I think I'll up the time by another hour the next time. I'm trying to reach saturation without going too salty. I'm using a recipe from Cookshack Brining 101 "Smokin’ Okie’s Holiday Turkey Brine" with half the black pepper and added 4 ounces of Gin (can't get Juniper berries) and a tablespoon of pickling spice. I tend to change recipes gradually a little at a time.
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05-05-2010, 08:36 PM
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#4 |
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Babbling Farker
  Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Thanks for the weight comparison! I always wonder how much is actually absorbed...
Might help with your brining, I try to shoot for a salty/sweet/spicy balance in my brine. I don't make it overly salty to begin with so that I can leave it in over night without worrying about too much salt. Watter absorbtion is what you're really tring to gain anyway... salt just helps that happen. You can try using sodium phosphate to bump up the water absorbtion without the saltiness. Looks awesome!! I'd take a sammich! 
__________________
[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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05-06-2010, 08:36 AM
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#5 | |
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is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Quote:
For me, I like to do Whole Breast 8 to 12 hours (sometimes more if they are the type with the bone-in) Good experiment, would be interesting to see the difference in weight, I might have to get start weighing them again. Russ |
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05-06-2010, 10:53 AM
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#6 |
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is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Thats good to know..looks great btw...
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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