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| 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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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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