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Date Posted: 18:30:37 04/18/01 Wed
Author: reg
Author Host/IP: St-Catherines-ppp112440.sympatico.ca / 216.209.140.69
Subject: Re: Brining
In reply to: BrianG-C 's message, "Brining" on 12:54:21 04/18/01 Wed

>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.

Hi Brian , like yourself i to brine all fowl and also pork loin . nothing like it . where did you find the Mortons Tender Quick ? reg

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