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

Sniper 11-19-2019 03:39 PM

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.


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


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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