VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, [4], 5, 6, 7, 8, 9, 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 22:38:23 07/02/02 Tue
Author: John M
Author Host/IP: on-tor-blr-a58-01-158.look.ca / 216.154.0.158
Subject: Re: Brine
In reply to: Barry 's message, "Brine" on 20:41:54 07/02/02 Tue

Hi Barry...

I've done a few chickens that were brined overnight in a solution of 3/4 to 1 cup sea salt per gallon of water. If it will be a long soak, I use closer to the 3/4 cup and closer to the full cup for the shorter soaks. I also like to throw in an onion, celery seed and a bay leaf. As for the apple flavour, you can't beat a water bath filled with apple juice, while you smoke over apple wood. I've never had a dry bird or a negative comment with this method. Lotsa luck and let us know how things turn out !

JOHN

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:

  • Re: Brine -- reg, 07:21:34 07/03/02 Wed
    Forum timezone: GMT-5
    VF Version: 3.00b, ConfDB:
    Before posting please read our privacy policy.
    VoyForums(tm) is a Free Service from Voyager Info-Systems.
    Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.