"jmcquown" > wrote in message
...
> Reg wrote:
>> Lynette Hebert wrote:
>>
>>> Brining a turkey usually includes salt Injections for the turkey
>>> also has salt. If you brine then deep fry.. then do not inject with
>>> a marinade... to much salt is involved.If you tend to inject....
>>> then do not brine.
>>
>> Lots of people combine brining and injecting. Why not? This
>> oes for other items like pork too, not just poultry.
>>
>> Just leave the salt out of the injection if the meat has also
>> been brined.
>
> Why bother? I've never brined meat and it turns out just fine. And hey,
> most of what you buy in the supermarket these days has been injected with
> saline so why add to the mix? Doesn't make sense to me, all this hoopla
> over brining and injecting.
>
Evidently you know nothing about brining and injecting meats..The bottom
line is that flavor brining results in meat that is more moist and flavorful
than unbrined meat, regardless of how you feel about brining... brining has
been around forever. Wild game is usually soaked in some sort of solution
overnight to remove the high game taste that some wild meats have.. Poultry
is probably the most commonly flavor brined meat because it is naturally
lean and gets quite dry if overcooked.All this *hoopla* is for a moister
meat.. one that is not so dry .. injection adds flavor. Lighten up Jill !
Its Thanksgiving ..
Lynn