OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?

Thanks a heap,

-Zz

Zz Yzx wrote:

> OK, so I read this group religiously, I've followed the recipes, and
> I'm having bummers.
>
> I've been buying cheap, small (~10-12 lb) turkeys from the local
> Safeway, spatchcocking/splitting them, and slow-cooking them a half at
> a time on my WSM. I've perfected the cooking process.
>
> BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
> gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
> as the brine. It's just WAY too salty.
>
> Am I doing something wrong?



Yes, many would find 1 C salt per gallon too salty.

You can go as low as 1/2 C per and achieve the desired
effect. I go in at about 3/4 C diamond kosher brand salt
per gallon and find it just right.

Different types do have different densities, so you might want
to measure the salt by weight. There's usually a pretty big
difference in weight between a cup of kosher salt and a
cup of 'table salt'

--
Reg

"Reg" > wrote in message
. net...
> Zz Yzx wrote:
>
>> OK, so I read this group religiously, I've followed the recipes, and
>> I'm having bummers.
>>
>> I've been buying cheap, small (~10-12 lb) turkeys from the local
>> Safeway, spatchcocking/splitting them, and slow-cooking them a half at
>> a time on my WSM. I've perfected the cooking process.
>>
>> BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
>> gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
>> as the brine. It's just WAY too salty.
>>
>> Am I doing something wrong?
>
>
>
> Yes, many would find 1 C salt per gallon too salty.
>
> You can go as low as 1/2 C per and achieve the desired
> effect. I go in at about 3/4 C diamond kosher brand salt
> per gallon and find it just right.
>
> Different types do have different densities, so you might want
> to measure the salt by weight. There's usually a pretty big
> difference in weight between a cup of kosher salt and a
> cup of 'table salt'
>
> --
> Reg
>

Quit wasteing your time. Skip the brine. Rub it and cook it.
--
James A. "Big Jim" Whitten

www.lazyq.com

Big Jim wrote:

>>
>>Yes, many would find 1 C salt per gallon too salty.
>>
>>You can go as low as 1/2 C per and achieve the desired
>>effect. I go in at about 3/4 C diamond kosher brand salt
>>per gallon and find it just right.
>>
>>Different types do have different densities, so you might want
>>to measure the salt by weight. There's usually a pretty big
>>difference in weight between a cup of kosher salt and a
>>cup of 'table salt'
>
>
> Quit wasteing your time. Skip the brine. Rub it and cook it.


Quit wasting your time with rub. Just salt it and eat it.

Tag, you're it.

--
Reg

Reg wrote:
> Big Jim wrote:
>> Quit wasteing your time. Skip the brine. Rub it and cook it.
>
>
> Quit wasting your time with rub. Just salt it and eat it.
>
> Tag, you're it.
>

Close Reg, but you forgot the fresh ground pepper...

--
Steve

On Jan 14, 8:11*am, "Big Jim" > wrote:

>
> Quit wasteing your time. Skip the brine. Rub it and cook >it.

Amen, amen For turkey, I wash it, salt the cavity, apply rub (amybe
just salt and pepper) and oil it with some spray or butter. If the
herbs are in season, I might put some in the cavity.

The rests to warm up on the counter for 30 minutes or so before prep.

Never had a complaint.

Robert

> I've been buying cheap, small (~10-12 lb) turkeys from the local
> Safeway, spatchcocking/splitting them, and slow-cooking them a half at
> a time on my WSM. I've perfected the cooking process.
>
> BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
> gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
> as the brine. It's just WAY too salty.
>
> Am I doing something wrong?
>
> Thanks a heap,
>
> -Zz



Are you rinsing the bird thoroughly after you take it out of the brine?
Rinse well in sink. Then put the bird in a pot of plain water and agitate.
Remove and pat dry.

Works for me.

Spud

Amen. All brining does, IMHO, is give you salty meat.


"Big Jim" > wrote in message
...
>
> "Reg" > wrote in message
> . net...
>> Zz Yzx wrote:
>>
>>> OK, so I read this group religiously, I've followed the recipes, and
>>> I'm having bummers.
>>>
>>> I've been buying cheap, small (~10-12 lb) turkeys from the local
>>> Safeway, spatchcocking/splitting them, and slow-cooking them a half at
>>> a time on my WSM. I've perfected the cooking process.
>>>
>>> BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
>>> gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
>>> as the brine. It's just WAY too salty.
>>>
>>> Am I doing something wrong?
>>
>>
>>
>> Yes, many would find 1 C salt per gallon too salty.
>>
>> You can go as low as 1/2 C per and achieve the desired
>> effect. I go in at about 3/4 C diamond kosher brand salt
>> per gallon and find it just right.
>>
>> Different types do have different densities, so you might want
>> to measure the salt by weight. There's usually a pretty big
>> difference in weight between a cup of kosher salt and a
>> cup of 'table salt'
>>
>> --
>> Reg
>>
>
> Quit wasteing your time. Skip the brine. Rub it and cook it.
> --
> James A. "Big Jim" Whitten
>
> www.lazyq.com
>

Amen. All brining does, IMHO, is give you salty meat.


"Big Jim" > wrote in message
...
>
> "Reg" > wrote in message
> . net...
>> Zz Yzx wrote:
>>
>>> OK, so I read this group religiously, I've followed the recipes, and
>>> I'm having bummers.
>>>
>>> I've been buying cheap, small (~10-12 lb) turkeys from the local
>>> Safeway, spatchcocking/splitting them, and slow-cooking them a half at
>>> a time on my WSM. I've perfected the cooking process.
>>>
>>> BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
>>> gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
>>> as the brine. It's just WAY too salty.
>>>
>>> Am I doing something wrong?
>>
>>
>>
>> Yes, many would find 1 C salt per gallon too salty.
>>
>> You can go as low as 1/2 C per and achieve the desired
>> effect. I go in at about 3/4 C diamond kosher brand salt
>> per gallon and find it just right.
>>
>> Different types do have different densities, so you might want
>> to measure the salt by weight. There's usually a pretty big
>> difference in weight between a cup of kosher salt and a
>> cup of 'table salt'
>>
>> --
>> Reg
>>
>
> Quit wasteing your time. Skip the brine. Rub it and cook it.
> --
> James A. "Big Jim" Whitten
>
> www.lazyq.com
>

On Jan 14, 7:28*pm, "No Spam Please" > wrote:
> Amen. *All brining does, IMHO, is give you salty meat.

Then you're doing it wrong.

"Tutall" > wrote in message
...
On Jan 14, 7:28 pm, "No Spam Please" > wrote:
> Amen. All brining does, IMHO, is give you salty meat.

>>Then you're doing it wrong.

I tried brining three times a few years ago, following specific
instructions from either this group or from a suggested web site.
The results were always too salty for me.
So, could you tell how to do it right.
Thanks, Bob-tx

> So, could you tell how to do it right.

Step #1, and the most important of all....do not buy a turkey that is sold
in a solution of liquid and sodium and all the rest.

The rest is hard to do wrong.

-John O

On Jan 15, 7:10*am, "JohnO" > wrote:
> > So, could you tell how to do it right.
>
> Step #1, and the most important of all....do not buy a turkey that is sold
> in a solution of liquid and sodium and all the rest.
>
> The rest is hard to do wrong.
>
> -John O

Yep, brining a brined Turkey is for the birds.

Bob, try brining a couple of chix, they are never pre-brined. Not that
I've ever seen anyway, but I don't shop at Sam's Club either, who
seems to be a prime culprit at selling water weight at meat prices.

Worst experience I've had is mushy meat from too much citrus + time.

In article >, ost
says...
> On Mon, 14 Jan 2008 20:58:11 -0800 (PST), Tutall wrote:
>
> > On Jan 14, 7:28*pm, "No Spam Please" > wrote:
> >> Amen. *All brining does, IMHO, is give you salty meat.
> >
> > Then you're doing it wrong.
>
> I'll second that.

I've never had a salty bird after brining either. I usually brine turkey
and sometimes chicken, and it seems to me I generally get a moister bird
than when I don't brine.

Could be my imagination? Maybe, but it's workin' so far!

--
Bill

On 15-Jan-2008, Sqwertz > wrote:

> On Mon, 14 Jan 2008 20:58:11 -0800 (PST), Tutall wrote:
>
> > On Jan 14, 7:28*pm, "No Spam Please" > wrote:
> >> Amen. *All brining does, IMHO, is give you salty meat.
> >
> > Then you're doing it wrong.
>
> I'll second that.
>
> -sw

Anybody need a third? I'm in.

--
Brick(Youth is wasted on young people)

On 15-Jan-2008, Tutall > wrote:

> X-Received-Date: Tue, 15 Jan 2008 10:22:05 EST (nwrddc01.gnilink.net)
>
>
>
> On Jan 15, 7:10*am, "JohnO" > wrote:
> > > So, could you tell how to do it right.
> >
> > Step #1, and the most important of all....do not buy a turkey that is
> > sold
> > in a solution of liquid and sodium and all the rest.
> >
> > The rest is hard to do wrong.
> >
> > -John O
>
> Yep, brining a brined Turkey is for the birds.
>
> Bob, try brining a couple of chix, they are never pre-brined. Not that
> I've ever seen anyway, but I don't shop at Sam's Club either, who
> seems to be a prime culprit at selling water weight at meat prices.
>
> Worst experience I've had is mushy meat from too much citrus + time.

What Tutal said. Hound's brine is the bomb, but it leans heavy on the fresh
citrus. Twenty-four hours in Hounds brine is good, but 48 is a bit of an
over-
kill. TFM's brine isn't quite as volatile and 48 hours makes a pretty good
chicken. In any case, thorough rinsing before cooking is a good idea. I
can't say as I've ever had a salty chicken. I've never brined turkey. I
don't
even like turkey.
--
Brick(Youth is wasted on young people)

"Brick" > wrote in message
news:Ltajj.32661$Zo3.18624@trnddc02...
>
> On 15-Jan-2008, Sqwertz > wrote:
>
>> On Mon, 14 Jan 2008 20:58:11 -0800 (PST), Tutall wrote:
>>
>> > On Jan 14, 7:28 pm, "No Spam Please" > wrote:
>> >> Amen. All brining does, IMHO, is give you salty meat.
>> >
>> > Then you're doing it wrong.
>>
>> I'll second that.
>>
>> -sw
>
> Anybody need a third? I'm in.
>

when I remember chciken and pork chops will get brined--shrimp too darn near
makes them taste like they just got off the boat!

buzz


> --
> Brick(Youth is wasted on young people)

"Tutall" > wrote in message
...

>, try brining a couple of chix, they are never pre-brined. Not that
>I've ever seen anyway, but I don't shop at Sam's Club either, who
>seems to be a prime culprit at selling water weight at meat prices.



shopping at maybe 5 markets in the middle of Wis can never find unenhanced
chicken other than the occasional'smart' chicken which are darn nice---fwiw
Sam's is the same--supposedly antibiotic free also. At least the beef and
pork are better than the other stores in our area
ymmv

Buzz

Once again, thanks to the group.

I did rinse "well", maybe not well enough. I'll try soaking in fresh
water as suggested. The texture and moistness were perfect, it was
just too salty. I may cut back on the salt. Probably, I'll skip the
brining next time just to get a comparison.

Again, thanks a heap,

-Zz

On Sun, 13 Jan 2008 20:49:12 -0800, Zz Yzx >
wrote:

>OK, so I read this group religiously, I've followed the recipes, and
>I'm having bummers.
>
>I've been buying cheap, small (~10-12 lb) turkeys from the local
>Safeway, spatchcocking/splitting them, and slow-cooking them a half at
>a time on my WSM. I've perfected the cooking process.
>
>BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
>gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
>as the brine. It's just WAY too salty.
>
>Am I doing something wrong?
>
>Thanks a heap,
>
>-Zz

"Sqwertz" > wrote in message
...
> On Mon, 14 Jan 2008 09:11:05 -0500, Big Jim wrote:
>
>> Quit wasteing your time. Skip the brine. Rub it and cook it.
>
> I'll stick with brining, especially when I'm smoking a turkey.
>
> -sw

Me too, Sqwertz. I just finished a 25lbs bird for Christmas on the K. 12
people sat down and inhaled it.

Harry

On Jan 15, 4:26*pm, "2fatbbq" > wrote:
> "Tutall" > wrote in message
>
> ...
>
> >, try brining a couple of chix, they are never pre-brined. Not that
> >I've ever seen anyway, but I don't shop at Sam's Club either, who
> >seems to be a prime culprit at selling water weight at meat prices.
>
> shopping at maybe 5 markets in the middle of Wis *can never find unenhanced
> chicken other than the occasional'smart' chicken which are darn nice---fwiw

That sucks. I guess we're lucky here in Cali that the primary Chicken
processor is Foster Farms and not whoever that humungous one is in
Arkansas.
http://www.fosterfarms.com/products/chicken/chicken.asp

On 17-Jan-2008, Denny Wheeler > wrote:

> On Tue, 15 Jan 2008 22:58:26 GMT, "Brick"
> > wrote:
>
> >Hound's brine is the bomb, but it leans heavy on the fresh
> >citrus. Twenty-four hours in Hounds brine is good, but 48 is a bit of an
> >over-kill. TFM's brine isn't quite as volatile and 48 hours makes a
> >pretty good
> >chicken.
>
> I've seen the recipe for Hound's brine several times, and I know I
> could find it again; don't recall ever seeing the same for TFM's.
>
> Anyone feel like posting it?
>
> "Every single religion that has a monotheistic god
> winds up persecuting someone else."
> -Philip Pullman
> --
> -denny-

I found these in my archive. Don't know who posted them. I seem
to have omitted such notes. I've used both brines and give both
high points. I prefer Hound's brine in a reduced citrus form.
The one time I followed his recipe to the letter, it produced a
bird that tasted more like the citrus then anything else. Building
the recipe from bottled juices resulted in a bird more to my liking.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~`
Many of us have heard of TFM's brine. This is hounds brine.
Enjoy!!!!!!

Happy Q'en,
BBQ

Hound's Citrus Brined Chicken

Prepare the brine:
1 gallon water
1 cup Kosher salt or 1/2 cup table salt
juice of 3 oranges
juice of three limes
juice of three lemons
rinds from same
1 sliced white onion
1 head of garlic, crushed
stems from a bunch of cilantro, chopped
serranos to taste, minimum of 4
rough ground cumin and coriander 2 Tbsp each
1/4 cup chili powder or any ground chile you prefer
(1/4 cup onion powder is optional)
(1/4cup garlic powder is optional)

Place the bird(s) and plenty of brine solution in a ziploc bag(s) and
leave refrigerated overnight prior to cooking. A cooler works fine also.
I use a 5 gal beverage cooler for all but the biggest turkeys. Frozen
soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1
gallon of water} An hour before cooking take the bird out and
thoroughly wash it down with cold water for at least 30 seconds. You
can place aromatics like garlic heads, apples, citrus in the cavity of
the bird for the cooking. I like also to place orange slices between
skin and meat. Smoke rear end of chicken toward the fire for 45
minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as
necessary to avoid charring. Cooking this way will result in inedible
skin, but juicy chicken. If you like the crispy skin then place the
chicken near the firebox. This works for either chickens or turkeys.
If you eliminate the brine (salt and water) the rest of the recipe makes
an excellent marinade for grilled chicken.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
TFM's Brine

Ingredients:
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

Preparation:
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

--
Brick(Youth is wasted on young people)

On 18-Jan-2008, Denny Wheeler > wrote:

> On Fri, 18 Jan 2008 16:43:11 GMT, "Brick"
> > wrote:
>
> >> I've seen the recipe for Hound's brine several times, and I know I
> >> could find it again; don't recall ever seeing the same for TFM's.
> >>
> >> Anyone feel like posting it?
> >
> >I found these in my archive. Don't know who posted them. I seem
> >to have omitted such notes. I've used both brines and give both
> >high points. I prefer Hound's brine in a reduced citrus form.
> >The one time I followed his recipe to the letter, it produced a
> >bird that tasted more like the citrus then anything else. Building
> >the recipe from bottled juices resulted in a bird more to my liking.
>
> <recipes snipped>
>
> Thanks, Brick!!! You're a good guy, and I don't care what they say
> aboutcha. <g>
>
> "Every single religion that has a monotheistic god
> winds up persecuting someone else."
> -Philip Pullman
> --
> -denny-

Glad you feel that way denny because I don't much give a damn either.
I lurked and learned from the group for a number of years before I was
able to give even a little bit back. I still don't know much, but I do know
a few things that work for me. Those brines are a good example. I don't
know from turkeys, but I never got a salty chicken from either of those
brines. I don't brine all the time, because it's more work, but I don't
knock it either because it's damn good.
--
Brick(Youth is wasted on young people)