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Date Posted: 21:37:40 07/02/02 Tue
Author: smokin Jim
Author Host/IP: slkras08-p45.mts.net / 216.55.195.107
Subject: Re: Brine
In reply to: Barry 's message, "Brine" on 20:41:54 07/02/02 Tue

Evenin' Barry. Why is there no one on the chat these days?
As far as your brine for chicken. As a base I use for all poultry; 1/2 cup pickling salt to 1 gallon water. This is just the base, you can add any flavourings you want to this ie: garlic, honey, molasses, onion or what ever. I find that this works well for an overnight brining period. Rinse well and cook. Are you doing whole or pieces? Fryers or roasters?

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Replies:

  • Re: Brine -- John M, 22:38:23 07/02/02 Tue
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