bk wrote:
> "Piedmont" > wrote in message
> ...
>> Eddie wrote:
>>
>>> If I brine for 36 to 48 hours am I doing any harm? I read
>>> recommended time to brine anywhere from 12 to 24 hr.
>>> Just curious if longer is better.
>>> Also, did Hound's brine for TG day. Thinking of doing TFM brine for
>>> Xmas. Couldn't find it using google. Anyone have it?
>>> Eddie
>>> getting ready, chomping at the mouth, two in the K soon
>>
>> Eddie,
>> It all depends on what your brining and how much salt you've used. I
>> do TFM turkey brine and brine for 3 days and prefer that time over 1
>> or 2 days, doesn't seem to get as much flavor unless I go 3 days. I
>> have brine pork steaks in TFM brine for 1 day and they were done.
>>
>> The Fat Man's Brine
>>
>> 2 gallons water
>> 1 1/4 cup pickling salt
>> 3/4 cup brown sugar
>> 3 tbsp. garlic powder
>> 1 tbsp chili powder
>> 1 tbsp ground sage
>> 2 tbsp crushed red pepper
>> 1 tbsb fresh black pepper
>> 4 bay leaves
>> 1 tbsp Old bay seasoning
>> 1 tbsp Dave's Insanity Sauce
>> 2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and
>> sage)
>>
>>
>> --
>> Mike Willsey
>> http://groups.msn.com/ThePracticalBa...ewwelcome.msnw
>>
>>
>> Is that 2 tbsp each of Italian seasoning or a total of 2 tbsp.

2 Tbsp. Italian Seasoning - it already comes mixed with the herbs.

kili