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Reply to "How many chix breasts"

If you're "reusing" the batch, you'll be diluting it somewhat. The process of brining replaces the moisture inside the chicken with the brine, so that solution that WAS in the chicken is now in the brine.

I have no idea about how unsaturated it becomes (read that as how many times you could reuse it like you're mentioning). I'm sure a food scientist could test the solution for salinity and tell us, but that sounds like work.

Just guessing, but let's say you can put 50 in (is that singles or doubles?) I like a little longer than 1 hour per, but it's your choice. But I would progressively lengthen the time because the brine will change each time you add new chickens.

Are you doing one breast per? or over 600?

Salt/sugar, etc are reasonably cheap, I would go with larger batches and wouldn't reuse more than 1 maybe 2.

And larger batches need to go longer because the solution isn't touching all pieces of chicken (aggitate often)
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