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-   -   Brine? (https://www.2coolfishing.com/ttmbforum/showthread.php?t=2658607)

Sniper 11-19-2019 03:39 PM

Brine?
 
For those about to brine, we,, ah what do you use as a brine besides salt? Any brown sugar, rosemary, thyme? What?

scotth891 11-19-2019 06:57 PM

Depending on what I’m cooking I use everything. Peppercorns, galrlic, fruit, fruit juice etc.

bigfishtx 11-19-2019 09:12 PM

1 gal water, 1 cup kosher salt, 1 cup sugar.

That is your basic brine. Add pepper, bay leaves, onions etc according to your own preference

loco4fishn 11-20-2019 08:04 AM

Everything. Salt,pepper,garlic cloves,rosemary,thyme,jalapeños,oranges,and anything else I find. Put it to brine Sunday or Monday. No later. My turkeys are always a hit.

karstopo 11-20-2019 12:52 PM

There’s tons of brine recipes online. Alton Brown, Ree Drummond, Dinner at the Zoo...

I think it helps to get the salt to water ratio right.

https://www.thespruceeats.com/salt-t...e-ratio-336235

The next link has some things to avoid like leaving the meat in the brine too long or putting in too much sugar

https://cookshack.com/blogs/recipes/brining-101

I like allspice berries and fresh squeezed orange in turkey brine. Orange tree wood is a good wood to smoke a turkey. Produces a golden brown color on the skin. Cherry wood smoke makes for a darker colored skin. Cherry wood smoke produces a bolder flavor than orange tree wood.

Jerry713 11-20-2019 01:29 PM

The main ingredient in a brine is salt. Salt = flavor. Sugar penetrates well also. You can add herbs and other spices but it takes a lot of it to penetrate poulty.

Sniper 11-20-2019 07:40 PM

Thanks guys. First time to brine and wasn't sure about the spices

karstopo 11-22-2019 06:56 AM

Home Goods often has good brines for way off retail if you don’t want to mix your own.

Sniper 11-22-2019 09:24 AM

It looks like Home Goods around here is more of a furnishing type store,, didn't see any brine. I'll just make my own, already have all the ingredients.

Jerry713 11-22-2019 09:37 AM

I think this is the best option for you. The brine recipe BigFish posted above is a standard brine. One thing to keep in mind not all salt is the same. Kosher salt has larger granules that iodized (or table) salt therefore a cup of Kosher won't be as salty as a cup of Iodized. I recommend using 1 cup Kosher salt to 1 gallon of water. I've used 1 cup iodized salt before and it was more salty for sure. Poultry can take a lot of salt but either go with Kosher or scale back to 3/4 cup if you use Iodized salt.

1 cup of sugar is a lot. It will make your turkey sweet. If that's what you like go with a full cup. I don't use sugar at all in my turkey brine. I do for chicken but not for turkey.

Also acidic or citric based liquids can make your meat firm up. Be careful how much of this you use.


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