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Date Posted: 12:54:21 04/18/01 Wed
Author: BrianG-C
Author Host/IP: cache2.gw.utexas.edu / 129.116.226.162
Subject: Brining

I mentioned that I always brine chicken or turkey prior to cooking, and Ron asked about it, so here is my recipe.

I've been using this process for quite a few years. I'm convinced that it significantlly improves the flavor of the meat. I recall that there was a discussion on it in Ray Basso's site a few years ago and also there is an article in the January and July issues of Cooks Illustrated.

The process is simply making a flavored salt brine and letting the bird soak in it for several hours or days.

Combine:
1 Cup kosher salt
2 Cups brown sugar
2 Tbsp poultry seasoning (or other of your choice)
in 1 qt of water and bring to boil. Remove from heat and let cool.
Wash and clean bird; loosen the skin around breast and thighs. This will allow the solution to be absorbed into the meat.

Place the bird in a pot large enough to allow it to be submerged in the solution. Add the above mixture plus enough additional water to cover it and refrigerate overnite for a chicken, or up to 2 days for a turkey. When ready to cook, remove from brine, rinse well, and cook on the smoker.

PS The Cooks Illustrated has a recipe for seasoning, but I usually just use the poultry seas. and modify if I want using cumin, allspice, curry, cinnamon, blackpepper in various combinations, and quantities. Also sometimes I will add a Tablespoon of a salt meat cure to the brine. The brand I can usually find easily is Morton Tender Quick. It has directions for meat curing and brining on the bag. I don't use much of it in the solution because it will have a tendency to make the meat too salty.

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