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Unread 03-08-2013, 03:35 PM   #1
bigbeef24
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Default Brining

SmokinOkie,

What would be your recommendations for brining 5lbs of chicken thighs? I guess 1 gallon of water but what should the sugar/salt ratio be?

Thanks,
Bigbeef24

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Unread 03-08-2013, 03:57 PM   #2
Bludawg
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Poultry Brine

1 gal water
1.5 cup Kosher salt
1/2 cup white vinegar
3 Tbl brown sugar
1 tbl pickle spice
1 tsp black pepper
1 tsp Allspice
1 tsp garlic powder
1 tsp tarragon

Heat the water bring to a low simmer add salt & sugar once dissolved remove from heat add the spices once it has cooled ad the vinegar brine 1 hr LB
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Unread 03-08-2013, 04:04 PM   #3
DownHomeQue
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whatevery you do.. don't use Table Salt! will overpower your food.. made that mistake once.. Never again! Kosher or Sea Salt.. are ok.. just don't use the Table Salt.. or if you have to use about 1/4 to 1/2 as much as you would use of kosher salt..
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Unread 03-08-2013, 04:05 PM   #4
bigbeef24
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Thanks guys, I also found the Brining 101 on the cookshack site.
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Unread 03-08-2013, 04:08 PM   #5
bigbeef24
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Can you still inject? Since brining is for moisture.
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Unread 03-08-2013, 04:08 PM   #6
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Quote:
Originally Posted by DownHomeQue View Post
whatevery you do.. don't use Table Salt! will overpower your food.. made that mistake once.. Never again! Kosher or Sea Salt.. are ok.. just don't use the Table Salt.. or if you have to use about 1/4 to 1/2 as much as you would use of kosher salt..
1 cup of Morton's table salt is the saltiness equivalent of 1.5 cups of Morton Kosher salt.
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Unread 03-08-2013, 04:09 PM   #7
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PatioDaddio's turkey brine is fanfarkingtastic for chix as well.

http://www.bbq-brethren.com/forum/sh...ad.php?t=72774

It's crazy good!
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