drallan81
Knows what a fatty is.
- Joined
- Apr 22, 2016
- Location
- Southern MD
I think the answer is that I let the brine sit too long, but if so, how long should I let it?
Wanted to give the harvest brine a try this year for turkey day. Usually I do a spinoff from the Smokin Okies Wet brine with great results. But I figured I'd try something new, and it would be nice to not mess with gallons of brine.
So I did a test run on a batch of thighs and a standard roaster chicken. Both came out extremely salty. I guess flavor was alright, but I really couldn't get past the salt. I rubbed them up and put in a ziplock bag overnight then cooked in the morning. Maybe 12hrs max brine time?
Admittedly I did not measure the brine, I just sprinkled and rubbed. I did the thighs first and figure the overnight was waaay too long so I chalk that up to my fault. But I figured 12hrs for a whole bird would be good. I even rinsed it off and let it soak for a 30 min in a bucket of water after the thighs. Again, it was salty.
How long do you guys usually brine for? How much do you use? I guess I need to be a little more careful with it. Not sure I want to switch things up from a known recipe for the big day, but I'm willing to give another test run this weekend.
Wanted to give the harvest brine a try this year for turkey day. Usually I do a spinoff from the Smokin Okies Wet brine with great results. But I figured I'd try something new, and it would be nice to not mess with gallons of brine.
So I did a test run on a batch of thighs and a standard roaster chicken. Both came out extremely salty. I guess flavor was alright, but I really couldn't get past the salt. I rubbed them up and put in a ziplock bag overnight then cooked in the morning. Maybe 12hrs max brine time?
Admittedly I did not measure the brine, I just sprinkled and rubbed. I did the thighs first and figure the overnight was waaay too long so I chalk that up to my fault. But I figured 12hrs for a whole bird would be good. I even rinsed it off and let it soak for a 30 min in a bucket of water after the thighs. Again, it was salty.
How long do you guys usually brine for? How much do you use? I guess I need to be a little more careful with it. Not sure I want to switch things up from a known recipe for the big day, but I'm willing to give another test run this weekend.