Sounds like I'm going to have to invest in some more coolers!! I have four turkeys to do. I don't inhale. The boys got you covered with this. But hey why go buy coolers when you must have relatives with coolers. Just don't tell them you are going to float raw meat in them or they might not lend them to you. I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.
A question for the experts - could you not put the turkey and brine in a leak-proof bag and have that in the cooler with ice? That way the relatives might not have a fit when they see a turkey bobbing in their cooler.
Get to know the effects and flavors of brining before your party. Remember the first time you smoked a brisket - would you feed that to your friends? Question : Can you brine and inject? Now, if you want to inject your own flavorings after the brine, feel free. Question : Should you pay attention to lowering the salt in your rub, if you use a traditional salt brine? Answer : Good Question.
Most of my rub recipes have little to no salt in them for this reason, so I can add salt as needed. I mix my brines by putting the salts and sugars into solution and bring it to a rolling boil. Then I take it off the heat and add the honey. Question : Can the brine be used for a second time for the same food type? The whole issue is cross-contamination, do you want to get food poisoning? Nope, not me. Answer : Trick question, but a good one. Remember that a brine uses osmosis and marinades use acid.
The reason is the length of time your brine works vs. You can use a little acid, but if you add too much, watch out for the effect that acid has on your meat. If you do add acid, reduce your brining time accordingly.
Answer : Get another refrigerator! Sorry, bad humor. Be creative, but remember two things: temperature and air are your enemies.
Once the solution is made, you can break it up into smaller quantities. Then place this inside a larger bag, incase the first one leaks. Just keep temperature and air in mind. Question : Can I brine pork? Answer : Since the worm that causes Trichinosis is no longer present in American pork, it is now safe enough that it doesn't have to be cooked well done.
His brine is 28 percent salt and 10 percent brown sugar3. The size of the item your brining, the relative strength of the brine and your individual preferences will all make a difference. Before you experiment, read the Questions and Answers chapter for some ideas and concerns about changing times and solutions. If that was too salty, try lowering your time. To prepare your solution, there are two methods. Remember that whatever your mixing needs to be thoroughly into solution before using.
Dissolve salt in a cold or room temperature water, add other ingredients and mix thoroughly. All solution to set overnight. Then use. Method 2: Heated. Take off the heat and add other flavorings.
Let cool. When brining, always use stainless steel, glass or food-grade plastic containers. Totally submerge in solution and store in a refrigerator for the recommended time. Sliced onions are nice, a few cloves of crushed garlic add a nice flavor and then there's the spices and herbs. Take off burner, add other ingredients. Allow mixture to cool before placing meat into solution. Place 10 - 12 lb. Refrigerate for minimum of 24 hours, preferably 48 hours.
Remove turkey from the refrigerator and discard brine. Rinse turkey three times, pat dry and lightly rub skin with mayonnaise. Apply light coating of Cookshack Spicy Chicken Rub. I like cherry or apple wood for my turkey. Remove from smoker and allow to sit for 30 minutes before slicing.
If in doubt, use the Tenderquick. Brine for eight hours, using the largest pork chops you can find reduce for smaller pork chops. After brining, sprinkle the pork chops with the rub and let sit for one hour.
Option 1: Use a piece of flattened out tenderloin or even chicken tenderloin. Tip : Because water is a heat conductor you will typically find that a brined item will cook faster than an non-brined item. Now that you know how to brine, it's time to turn on the imagination. First of all, you don't need water. That's right the water is optional.
Any liquid will do for brining. You can substitute some or all of the water with whatever your heart desires. Wine, beer, fruit juices especially good is apple , or vinegars all make a good liquid base for your brine. Of course, you might not want to spend the money on a gallon or two of beer or wine for a brine that will just get thrown out when you are done. This is why most people use water for the majority of the brine but add a small quantity of another liquid for flavor. One thing to remember when putting together a brine is the chemical state of the liquid.
By adding liquids like citrus juices or vinegar, you will make the brine acidic. This will tenderize meat but, if it is too strong, it can turn the meat to mush.
If you do plan on using this kind of brine, reduce the brining time accordingly. As for spices, imagine that you are going to be using a spice rub, but instead of applying the rub directly to the meat you simply add it to the brine. The brining process works better at pulling the flavors into the meat than applying a rub will. Once you have the liquid chosen and added the cup of kosher salt per gallon, it's time to add the flavor. Any herb, spice, sweetener, fruit, or vegetable will work.
Some chefs make brines much the way you would soup, by adding cut up vegetables along with whole peppercorns, garlic cloves, diced onion, and whatever else works well with the meat being used.
The only limit on brining is your imagination. Experimentation is the key so, open up the refrigerator and the spice cabinet and start mixing. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.
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