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Unread 11-16-2012, 02:42 PM   #1
accuseal
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Interesting perspective. Article proposes "dry brining" as the way to go

http://localfoods.about.com/od/poult...-Brine.htm?p=1
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Unread 11-16-2012, 02:46 PM   #2
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Multitude of articles on the WWW!

I believe everything I read on the Internet

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Unread 11-16-2012, 07:40 PM   #3
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Brine. 'nuff said.
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Unread 11-16-2012, 10:21 PM   #4
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When I brine I dry brine lots easier and mo betta.
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Unread 11-16-2012, 10:31 PM   #5
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Brining in a salty liquid is a great way to maintain moisture in a bird if you don't know how to cook it.
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Unread 11-16-2012, 10:54 PM   #6
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I see brining as more of a way to drive some flavor into the bird.
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Unread 11-16-2012, 11:13 PM   #7
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