Are we not brining long enough

[deestafford]

This may have been covered in the past somewhere here but this morning I was reading the post on The Briner and went to Cablea's website to check it out.  In the question and answer section one fellow in his answer to a question says he brines everything that walks, crawls, flies, or swims in this woods and waterways.

  He said he brines chicken three days to get the brine to the bone. I  ain't never brined nothin' three days.

This caused me to ask, are we not brining long enough?

Dee

[Pam Gould]

Watching.  Pam

[africanmeat]

This is only my opinion from my experience and from reading (including on the USDA web )
Brining poultry more than 2 days is a waste of time , it adds nothing to the poultry . we use salt in our brine and a type of sweet like sugar or molasses .
To enhance the flavour adding salt in the brining solution will dissolve the protein in muscle, and the salt and protein reduce moisture loss during cooking .
For safety reasons longer than 2 days you will need to add cure #1 . so the maximum i brine poultry is 2 days .
Beef for pastrami i brine for 14 to 16 days depend on the size of the meat .
Bacon dry cure 7 days and wet 9 days ( i add cure#1 ) .
But like i sayed at the beginning it is my opinion and my way of brining .

[Smokin Don]

An overnight brine is the most I ever do on chicken. Everything I read or hear if you go over two nights the meat texture will get mushy. Don

[Saber 4]

I usually only brine turkeys and the recipe includes cure because I like a smoked turkey that tastes like a State Fair turkey leg. I don't brine for 3 days though and will be watching to see what comes of this discussion.

[muebe]

How about injecting some brine before starting the brining process?

[smokeasaurus]

I only go 2-4 hours for chicken.

[okie52]

I've noticed if I brine too long that the meat gets too salty. My brine ratio is 1 cup kosher salt to 1 gallon water plus whatever other ingredients I choose to use.

[Hub]

Know your bird 

Unless you're cooking a game bird or snag an absolutely fresh turkey or chicken from a butcher's meat case, brining may be a bit redundant.  Read the label and see if it has been "treated" or "injected" by the processor.  Most often, they use saline solutions before the bird is sealed in plastic and no further treatment is necessary.

A short brine period can still be helpful for turkey legs and other meats that need moisture, though.  Too much brine just gets things salty.

Hub

[Cinredman]

I am a huge fan of the brine for fowl. I am also a fan of Alton Brown, who provides science based explanations on brining here [url]http://youtu.be/KKr1rByVVCI[\url]

BTW - Alton came to my home town for a show and he was very entertaining. Especially when he rolled out the worlds most powerful easy bake oven.


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