Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

 
 
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BOB
 
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Default 48 hr brine, too long?

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


Try he
http://www.google.com/search?hl=en&l...n%27s+brine%22


 
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