Hot or Cold brine - Is there a difference?

Happy T Day Russ

Only has to do with the ingredients and what temp of water they need to be dissolved. Sugar will dissolve better when the water is heated, so will honey.

Of course, everyone knows NEVER brine in a warm liquid (I'd say never over 40 degrees when you put the item in)

Smokin's right on as usual. It usually takes some heat to dissolve the salt and sugar. I don't like to wait until the brine cools before using so what I do is this. Use 1/2 the recommended amount of water. Add the salt, sugar and spices and bring to a boil until the salt and sugar are dissolved. Then remove from the heat and make up the other half of water with ice. Instant cold brine.

If your brining container is too big to fit in the fridge you can throw in some frozen gel packs to keep it brine cold. We've usually got a bunch of those in the freezer so there's enough to get through an entire brining and if necessary the first to come out can be put back in the freezer and will be ready when needed.

Hey Smokin! Something ya might add to Brining 101; I have seen pics (don't know if it was here or elsewhere on the net) of people putting their bird in a plastic bag then putting it in a container- maybe to completely cover the bird..? Anyway, several companies are now mingling pesticides with their disposible trash bags. Sure wouldn't want any of our folks or anyone for that matter to make that mistake.

Just a thought.

Excellent info from everyone! Thanks again!!