Think I asked this question before. Does one inject brine solution into the birds that are normally frozen and available in grocery stores?
Original Post
Replies sorted oldest to newest
You did ask it, but it was buried in another thread and I didn't want it getting lost.
Depends on the % of the solution. Read the label. Worst case, I've seen 18 to 24% and there's no help for those birds.
You can inject, but the challenge is to inject a flavor that will go with whatever the "enchanced" solution is.
That's why I search for fresh, or non-enhanced or if possible less than 8% solution added. I still brine those for flavors.
Depends on the % of the solution. Read the label. Worst case, I've seen 18 to 24% and there's no help for those birds.
You can inject, but the challenge is to inject a flavor that will go with whatever the "enchanced" solution is.
That's why I search for fresh, or non-enhanced or if possible less than 8% solution added. I still brine those for flavors.
Russ, as you know I am opening a restaurant. I just got home from a very large food service show in Michigan. Long story short they have single lobe breast that have an 15% solution, I am going to try them in my FEC maybe this week. Have you tried a enhansed breast only from frozen, to thaw, season & smoke?
Jeff
Jeff
Problem will be injecting that many, that's a LOT of work.
15% is pushing it.
Only thing I do is like we talked, practice. I'd inject one and not inject one. KEY on breasts is the finish temp. I'd go to 155 or so, there will be carryover.
Use some foil, cover when "pretty" for presentation.
15% is pushing it.
Only thing I do is like we talked, practice. I'd inject one and not inject one. KEY on breasts is the finish temp. I'd go to 155 or so, there will be carryover.
Use some foil, cover when "pretty" for presentation.