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wrote:
> 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
>
> What I've got. He may have modified it since.
>
> TFM's Brine
> 1 gal water
> 5/8 cups pickling salt.
> 1 1/2 tbs light brown sugar
> 1 1/2 tbs garlic powder
> 1/2 tbs chili powder
> 1/2 tbs ground sage
> 1 tbs crushed red pepper
> 1/2 tbs fresh black pepper
> 2 whole bay leaves
> 1/2 tbs old bay seasoning
> 1 tbs italian seasoning
>
> Combine all the ingredients in a stock pot. Bring to a boil, turn
> heat down to a simmer. Simmer and stir frequently until all the
> ingredients are dissolved. Allow to cool to room temperature before
> immersing the meat. Use for 2 chickens.

Somebody modified my original in that version. I never heated the brine, I
just used a stick blender to get everything into solution.

TFM®