I've been looking at a brine recipe that calls for pineapple juice, brown sugar, soysauce, salt, maple syrup, garlic, bayleaves a red pepper.
This recipe calls for 1 hour a pound because of the acid in the pineaple juice. What effect would the pineapple juice have if the turkey was left in brine longer? can I get away with a 48 brine?
quote:Smokin you've said " What length MAY have an effect on is proteins being denatured. I've tests on really long brines and really didn't see where it eventually broke down to mush. Many people claim that the longer you brine it the more mushy it gets, but I haven't been able to prove that. It's more anecdotal when I hear people talk about it. The issue really then is one of person preference. I brine my turkey in the holiday brine and have NEVER had some say it was salty and I soak them for 48 hours."
does this aply to brine."
Does this include all brines with salt? are there other types of additions like pineapple juice that may be high in acid that would cut down on the brine time?
thank you
MarcoV