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Old 09-26-2004, 11:32 AM   #11
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Brining isn't a lot more work..just one more step that is worth it w/chicken and turkey..
A basic brine recipe for a chicken approx 3.5 - 4.5 lbs
8cups water
1/2c kosher salt
1/2c sugar

stir to combine
***add chicken breast side down****
Its the white meat that your most concerned with..so dont worry if whole chicken is not covered.
Brine approx 1.5 - 2 hrs.
Rinse chicken and dry well before proceeding w/your recipe...DO NOT ADD MORE SALT!!
Many different seasonings can be added to a brine and the flavors will be absorbed.
I only add sugar to brine if oven roasting not pan roasting the chicken as when browning the chicken in the pan there may be burning, but w/oven roasting it will help give your chicken a golden skin.
The same concept holds for turkey..but lots more water, salt sugar...seasonings etc...lots more brining time(up to overnite)
Two good turkey recipes come from FN Alton Brown..Best Eats Turkey and Wolfgang Pucks turkey..they are worth looking at as they will give you more brining ideas!
Hope this helps some more...
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Old 09-26-2004, 02:49 PM   #12
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Just to add to chez suz, I use brown sugar. Probably no one else could taste the difference, but I prefer the taste.
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Old 09-26-2004, 02:51 PM   #13
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Bopught me a big ole box of kosher salt today. Hey! it's a start.
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Old 09-26-2004, 02:53 PM   #14
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LOL, probably got a Hefty bag and some brown sugar somewhere too...now all you need is a chicken!
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Old 09-26-2004, 02:59 PM   #15
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Got the chicken too. It's resting comfortably in the freezer.

(Why am I flashing on that Richard Pryor routine where he's in divorce court and the judge says, "Got any dreams? We want them too!")
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Old 09-28-2004, 10:02 AM   #16
 
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I have never brined anything, except when making pickles. But after reading this thread, I guess I have a reason now for having saved those 60qt Vollrath stainless steel pots I keep in the garage!

Maybe I will brine my turkey this year.


Boy, am I a nut. I would have to brine a half dozen turkeys to use those big 60 quart pots. I wasn't thinking!
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Old 05-04-2007, 10:59 AM   #17
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Brining frozen meat?

Question, have never brined before but want to today.. Can I put my bnls. pork sirloin chops in the brine still frozen ? Thanks
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Old 05-04-2007, 11:36 AM   #18
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Quote:
Originally Posted by Barb L.
Question, have never brined before but want to today.. Can I put my bnls. pork sirloin chops in the bring still frozen ? Thanks

No. It won't work if they are frozen. Brining is based on transfer of liquid from the brine into the cells of the meat and that can't happen if the meat is frozen.

Some people defrost and brine at the same time, as the meat thaws it starts to pull the brine in. I have found that to be a pretty "iffy" process timing wise. You don't know how long to keep the meat in the brine.

IMO you are better off quick thawing the chops and then brining for 2 hours or so.
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Old 05-04-2007, 11:37 AM   #19
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Quote:
Originally Posted by Barb L.
Question, have never brined before but want to today.. Can I put my bnls. pork sirloin chops in the bring still frozen ? Thanks
Brining is an exchange of liquids between the meat being brined and the brine itself. If the meat is frozen, that exchange will not take place.

Edited to add: GET OUT OF MY HEAD JENNY!
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Old 05-04-2007, 11:42 AM   #20
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Thanks for your reply - I will wait then til they defrost !
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