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
Brining Tip #1
Because water is a heat conductor you will typically find that a brined
item will cook faster than an non-brined item
Brining Tip #2:
If you want your poultry to have a golden and crispy skin it needs to
sit in the refrigerator for several hours after you remove it from the
brine so that the meat can absorb the moisture from the skin. Whole
poultry is the exception however. To get a crispy, brown skin whole
birds should be removed from the brine, wrapped in foil or plastic and
put in the refrigerator overnight or for at least 12 hours.

Brining Tip #3:

The saltier the brine, the shorter time is required. And the brine will
penetrate a chicken breast or pork chop much faster than a large thick
muscle like a whole pork loin or turkey.
Brining Tip #4:

Water is optional. Any liquid will do for brining; just keep in mind my
discussion about being too acid. You can substitute some or all of the
water with whatever you heart desires. Wine, beer, fruit juices
(especially good is apple), or vinegars all make a good liquid base for
your brine. Just remember our discussion about making the brine to
acidic. If you add more acid to your mixture, I would decrease the
brining time.

Brining Tip #5:
Any herb, spice, sweetener, fruit, vegetable will work; let your
imaginations run wild. Think of a brine as a soup, there can be a lot of
complexity in soup or just simple ones.
Brining Tip #6:
You need enough brine to completely submerge the meat without any part
being out of the liquid. Some items might need to be weighted down to
stay under.
Brining Tip #7:
How much liquid will you need? Take the meat you plan to brine and place
it in the container. Cover with liquid. Now you know! Measure the amount
and you’ll know how much brine to make.

Brining Tip #8:
Almost any container will work as long as it’s non-reactive to salt.
Brining Tip #9:
You don't want the brine cooking the meat, always add your meat to a
cold brine, not a hot one.
Brining Tip #10:
You don’t need to boil the entire gallon of liquid to create your brine.
Start with a quart, add your salts and sugars and create a super
saturated solution. After boiling, mix your remaining liquid,
thoroughly; this way you don’t have to use a really big pot to boil
with. If you need to cool this super solution down quickly, mix with ice
water.
Brining Tip #11:
Lighter more tender meats needs less brining time
Brining Tip #12:
Denser meats like pork, need longer times.
Brining Tip #13:
Remember that the longer you brine the stronger the flavor will be.
Brining Tip #14:
You do not need to rinse unless you were using a high salt concentration
in the brine.
Brining Tip #15:
Want to preserve the color of the meat. Add 1 Tablespoon of Cure
(Saltpeter, Tenderquick, Prague Powder) per gallon of liquid. This will
help Another trick used by chefs is to add 1 tablespoon of saltpeter per
gallon of liquid. If the color is important to you, consider the cure.