new to the flock Posted December 11, 2007 Report Share Posted December 11, 2007 Anyone have a brine recipe for chicken? NTTF Quote Link to comment Share on other sites More sharing options...
Paul223 Posted December 11, 2007 Report Share Posted December 11, 2007 Think you'll need a lot of Rizal papers sorry couldn't resist Quote Link to comment Share on other sites More sharing options...
Keith Posted December 12, 2007 Report Share Posted December 12, 2007 Dam - you beat me to that quip. The old ones are always the best. Quote Link to comment Share on other sites More sharing options...
wy111 Posted December 12, 2007 Report Share Posted December 12, 2007 Got one somewhere, I'll dig it out later. Quote Link to comment Share on other sites More sharing options...
eagleye Posted December 12, 2007 Report Share Posted December 12, 2007 brine for chicken NTTF do not know if ive done the link right but this site has loads of recipes on it hope it helps eagleye yep it works Quote Link to comment Share on other sites More sharing options...
wy111 Posted December 12, 2007 Report Share Posted December 12, 2007 80% brine. Apparently 2lb 10 3/4oz of salt/gallon A 4lb chicken should be pricked and soaked for 2 1/2 - 3 hrs, then left to drain 24hrs before cold smoking, 48hrs upto 4days at 60-80degF, then approx 2hrs hot smoke at 220-240degF "Home smoking & Curing" by Keith Erlandson Hope it goes well. Yum Quote Link to comment Share on other sites More sharing options...
Nildes Posted December 12, 2007 Report Share Posted December 12, 2007 I recon thats too much salt. The whole purpose of the salt in hot smoking it to retain the moisture and keep the meat succulent. Too much salt along with too much smoke and you wont taste the chicken at all. If your smoker has a water bath like mine, then I suggest you soak the pricked chicken in a bowl of 10% salt solution overnight. Cook in the smoker wrapped in foil on the top grid for the first hour and loose on the grid over the water bath for the second with a few hickory chips added in the last twent minutes. Anybody who doesn't know what I'm talking about, check these out: http://www.bradleysmoker.co.uk/ Quote Link to comment Share on other sites More sharing options...
henry d Posted December 12, 2007 Report Share Posted December 12, 2007 I recon thats too much salt. The whole purpose of the salt in hot smoking ...... Do you mean Hot or Cold smoking Dan ?? Quote Link to comment Share on other sites More sharing options...
new to the flock Posted December 13, 2007 Author Report Share Posted December 13, 2007 H, I am Hot smoking it I decided to do it a little different, so I split it length wise and then prepared a brine this morning it has soaked for roughly 8 hrs. I am going to let it rest overnight in the fridge and then smoke it off with apple tommorrow. Thanks for the help lads, NTTF Quote Link to comment Share on other sites More sharing options...
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