Brining some chix halves. Planning on 6 hrs. Could I do just as well with 4 hrs? ? is at some point does it become overkill?
Mike
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You are right, at some point, it does become overkill (or ham, depending on what you're doing). The time really depends on what you're brining, what you're using to brine with, and what tast you're looking for.
This is a table we use for general purposes (which I think we stole from Smokin
):
Brining Times
SmokinOkie also has an excellent guide:
SmokinOkie's Brining 101
This is a table we use for general purposes (which I think we stole from Smokin
):Brining Times
SmokinOkie also has an excellent guide:
SmokinOkie's Brining 101
Doc,
I stole from him too. Gives time for whole chicken, and pieces. Not halves. Hence the question
Mike
I stole from him too. Gives time for whole chicken, and pieces. Not halves. Hence the question
Mike
Guess it might depend on whether they be 2 1/2 lb fryers,or 9 lb roasters.
Tom- Fl
Tom- Fl
Tom,
You are right. Is 6 hrs too much for 2 and a half lb. fryers?
You are right. Is 6 hrs too much for 2 and a half lb. fryers?
I can't see that it would hurt.
I overnight or minimum six hrs for turkey ,or large chicken, breasts.
When judging,you can see some breasts that must have been brined 18 hrs and they have kind of a wet rag texture.
I overnight or minimum six hrs for turkey ,or large chicken, breasts.
When judging,you can see some breasts that must have been brined 18 hrs and they have kind of a wet rag texture.