Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: teesquare on November 28, 2011, 09:16:37 PM
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For each gallon of water:
3/4 cup of brown sugar
3/4 cup of sea salt ( non-iodized)
3/4 cup Low Salt Soy Sauce
1 tsp thyme
1/2 tsp rosemary
1/2 tsp garlic powder
1/2 tsp dill
You may want to add all of the dry ingredients to one gallon of water in a pot, and bring to boil, to dissolve into solution.
Then, remove pot from stove, give it few minutes to cool a little - then add some ice in zip lock bags to the pot and stir gently to cool the mixture. Repeat once or twice - to chill the mixture.
Add the balance of water ace ice to further spped the process.
Once you have the pre-determined volume of brine, and it is chilled - you can place the bird in it. Be sure to but the vessel ( pot or bucket ) in a cooler with ice surrounding it, or comparable method to keep the brine below 40 degrees F.
Leave bird in brine for 1 hour per lb. Remove, rinse, the dry completely.
Last - gently separate the breast skin from the breast using a small knife, and your hand. Take one stick of butter at room temperature, and mix into it more of the above herbs that were used in the brine, and place the herbed butter on the breast - under the skin, and use your fingers to press it around thru the skin, and spread it out.
Cook via your choice of device.
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Sounds good, very close to the brine I make
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I do mine a little differently. Same ingredients almost too, But I nuke some water and dissolve the rest in a smaller amount of water. Throw it in 5 gallon bucket, drop bird or whatever then top with cold water and ice for however long I need. I just love my 40º & lower attached garage in the winter time, I use very little ice some times, and if it get real cold then I gotta bring it in. Same procedure mostly tho. Not sure about the dill tho..my hubby would not like that. He is not the experimental type, and I love to try new stuff..Go figure. Pammie ★*˚°。°
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You are right about the small amount of water , i.e making a concentrate- and the microwave would be better than boiling a pot on the stove in my humble opinion!
Pam - you are the most logical cook about most things I have seen. I am still blown away about your "cooler - cold smoker"...
Could you post that over here on LTBBQ?
Thanks
T
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Sure Tee..now how am I gonna steal that from the other site. Nevermind.. I still have the pics..I think I can handle this one. Pammie ★*˚°。°
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Tee, I have always seen that it is one cup of salt per gallon of water. Is yours lower due to the soy sauce or the fact you are using sea salt and not kosher salt? Most good sea salt I buy is the type made for a grinder. Chunks not pebbles.
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At what point does a brine become a marinade?
I've always held that brines are for
1) curing - longer time in brine
2) enhancing moisture prior to cooking - shorter time in brine
And that the brine was essentially salt (some variety) and water.
Once additional spices, ingredients, etc are added - does it become a tasty cure or a marinade?
inquiring minds want to hear what others have to say.... ???
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Pam, This means you can make Apple Jack in your garage! It likes the cold slush, I got to find that recipe for ya...
I do mine a little differently. Same ingredients almost too, But I nuke some water and dissolve the rest in a smaller amount of water. Throw it in 5 gallon bucket, drop bird or whatever then top with cold water and ice for however long I need. I just love my 40º & lower attached garage in the winter time, I use very little ice some times, and if it get real cold then I gotta bring it in. Same procedure mostly tho. Not sure about the dill tho..my hubby would not like that. He is not the experimental type, and I love to try new stuff..Go figure. Pammie ★*˚°。°
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Tee, I have always seen that it is one cup of salt per gallon of water. Is yours lower due to the soy sauce or the fact you are using sea salt and not kosher salt? Most good sea salt I buy is the type made for a grinder. Chunks not pebbles.
It is because the soy sauce - even the lower salt ones - are quite salty, and I tend to go lower on salt than the average Ron. Sea salt or kosher seem to work equally well in a brine for me.
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At what point does a brine become a marinade?
I've always held that brines are for
1) curing - longer time in brine
2) enhancing moisture prior to cooking - shorter time in brine
And that the brine was essentially salt (some variety) and water.
Once additional spices, ingredients, etc are added - does it become a tasty cure or a marinade?
inquiring minds want to hear what others have to say.... ???
You make a good point CB....perhaps what we are using here is a "mari-brine"? Or a "bri-nade"? ??? :o ;D
It is high in salt for the protein/salt chemistry to take place.....and there are some seasonings that do assist in the flavor/aroma dept.
T
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My brine is cheep & easy!
I use 1 qt water , 1/4 cup sugar, 1/4 cup kosher salt.
Make 1 qt for a chicken , 3-4 qts for a turkey.