FoodBanter.com - View Single Post

"TFM® \(Kitchen Computer\)" > wrote:
> 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.
>
Thanks for the clarification, TFF®.

--
Nick. Listening to Anna Netrebko, drinking an Aberlour a'bunadh rocks and
dreaming of the Huygens Probe drifting down to Titan. Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.