Question : I can't find Tenderquick or Kosher Salt at the local grocery store's. What does TenderQuick do, are there replaceable products? Answer : Cures are NOT required in brines. I always used them early in my brining trials because that is what the recipe called for. Pickling Salt will work. Question : What is the cook's reason to brine, anyway? Question : How long to brine and is there too long?
Can you brine too long? Does the weight of the bird matter? Answer : See the brine time section for recommended times. As far as the bird just follow the directions in the basic brine times and adjust if your bird is bigger.
You can brine too long, so follow the recommended times, or less, never add more time. Question : Does the strength of the brine matter dilution factor? Question : Can you brine a frozen bird? Answer : No. Question : Should I use a rub if I brined my bird? It will depend on the flavorings of the brine. A lot of times I do, so that the outside gets a nice flavor from the rub and the insides gets more flavors from the brine. In other words, how hard is it?
And, is it easy to screw up? No, really. I always recommend practicing before any large party. Get to know the effects and flavors of brining before your party. Remember the first time you smoked a brisket - would you feed that to your friends? Question : Can you brine and inject? Now, if you want to inject your own flavorings after the brine, feel free.
Question : Should you pay attention to lowering the salt in your rub, if you use a traditional salt brine? Answer : Good Question. Most of my rub recipes have little to no salt in them for this reason, so I can add salt as needed.
I mix my brines by putting the salts and sugars into solution and bring it to a rolling boil. Then I take it off the heat and add the honey. Question : Can the brine be used for a second time for the same food type? The whole issue is cross-contamination, do you want to get food poisoning? Nope, not me. Answer : Trick question, but a good one.
Remember that a brine uses osmosis and marinades use acid. The reason is the length of time your brine works vs. You can use a little acid, but if you add too much, watch out for the effect that acid has on your meat. If you do add acid, reduce your brining time accordingly.
Answer : Get another refrigerator! Sorry, bad humor. Be creative, but remember two things: temperature and air are your enemies. Once the solution is made, you can break it up into smaller quantities. Then place this inside a larger bag, incase the first one leaks. Just keep temperature and air in mind.
Question : Can I brine pork? Answer : Since the worm that causes Trichinosis is no longer present in American pork, it is now safe enough that it doesn't have to be cooked well done. His brine is 28 percent salt and 10 percent brown sugar3. The size of the item your brining, the relative strength of the brine and your individual preferences will all make a difference. Before you experiment, read the Questions and Answers chapter for some ideas and concerns about changing times and solutions.
If that was too salty, try lowering your time. To prepare your solution, there are two methods. Remember that whatever your mixing needs to be thoroughly into solution before using.
Dissolve salt in a cold or room temperature water, add other ingredients and mix thoroughly. Water comes out of it as you chew, giving you the illusion of juiciness, but the texture is a little too loose, and the flavor a little bland.
Moving on to the salted breast, we find that it's still significantly moister than the unsalted breast though it was a couple of percentage points drier than the brined breast. Tasting it, you'll find it's undoubtedly juicier and better-seasoned, with a stronger chicken flavor. Texture-wise, it's significantly different from both plain and brined turkey, with the smooth, dense-but-tender texture of lightly cured meat.
Visually, you can see clear signs of this curing with its decidedly pink hue:. With a small chicken breast, this pink, moist, cured section extends nearly to the center of the breast. On a turkey, you'd see it only around the outer edges which, serendipitously, happen to be the parts most prone to overcooking and drying out anyway.
While the brined breast was slightly juicier, flavor-wise and texture-wise, I'd take the salted chicken over the brined any day. First off, don't try to brine your turkey or chicken in cider or any other acidic marinade, for that matter. Don't do it. Just don't. The acid in the cider will kick off the denaturization process in the meat, effectively "cooking" it without heat. The results? Ultra-dry meat, with a wrinkled, completely desiccated exterior, like this:.
More interesting were the results of the broth-soaked chicken. It seems like the ultimate solution, right? If brining forces bland water into your meat, why not replace that water with flavorful broth? Unfortunately, physics is a fickle mistress who refuses to be reined in. When I tasted the broth-soaked chicken next to the plain brine-soaked chicken, there was barely a noticeable difference in flavor at all. What the heck was going on? There are two principles at work here.
The first is that, while broth is a pure liquid to the naked eye, broth actually consists of water with a vast array of dissolved solids in it that contribute to its flavor. Most of these flavorful molecules are organic compounds that are relatively large in size—on a molecular scale, that is—while salt molecules are quite small. So, while salt can easily pass across the semipermeable membranes that make up the cells in animal tissue, larger molecules cannot.
Additionally, there's an effect called salting out, which occurs in water-based solutions containing both proteins and salt. Think of a cup of broth as a college dance party populated with cheerleaders the water—let's call them the Pi Delta Pis , nerds the proteins—we'll refer to them as the Lambda Lambda Lambdas , and jocks the salt—obviously the Alpha Betas.
Now, at a completely jock-free party, the nerds actually have a shot at the cheerleaders, and end up commingling with them, forming a homogeneous mix. Open up the gymnasium doors, and a few of those cheerleaders will leave the party, taking a few nerds along for the ride. Unfortunately, those gymnasium doors are locked shut, and the only folks strong enough to open them are the jocks.
So what happens when you let some jocks into that party? The cheerleaders, who were initially fine socializing with the nerds, will quickly and selectively flock to the jocks. The nerds end up finding each other, huddling into small groups, and twiddling their thumbs. When the jocks finally go to bust the gymnasium doors open at the end of the party, they leave hand in hand with the cheerleaders, leaving the nerds in the dust.
In our sad tale, those Tri-Lambs never get their revenge. The exact same thing is happening in a broth-based brine. Water molecules are attracted to salt ions and will selectively interact with them.
The poor proteins, meanwhile, are left with only each other, and end up forming large aggregate groups, which makes it even harder for them to get into the meat.
When the salt breaks down muscle fibers sufficiently to allow the uptake of water the equivalent of our jocks breaking down those doors , plenty of water and salt gets into the meat, but very little protein does. The result? Unless you're using an extra-concentrated homemade stock, the amount of flavorful compounds that make it inside your chicken or turkey is very, very limited.
Given the amount of stock you'd need to use to submerge a turkey, this doesn't seem like a very wise move. As more salt is added to a solution, proteins will form larger and larger aggregates, until they are eventually large enough to be visible to the naked eye and precipitate out of the solution.
Those proteins can then be removed with centrifugation. By knowing the salt concentration that causes different proteins to precipitate, scientists can target specific proteins to be removed, while keeping the rest in solution. The excess salt can then be removed via dialysis essentially microscopic straining. This is all well and good, but what does it mean?
How do you apply it? Well, let me end how I started: I don't brine my birds, because I like my birds to taste like birds, not like watered-down birds. Salting your meat is nearly as effective at preventing moisture loss, and the flavor gains are noticeable.
As another answer mentioned, gravy made from the turkey juice may be a bit salty. I can attest to this first hand. You did mention don't worry about food safety -- as long as it is below 40 degrees F you should be ok. This could mean keeping it iced, keeping it in a garage if you live in the North like I do, etc. I brined my turkey for 48 hrs in a lrg cooler.
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Create a free Team What is Teams? Learn more. What happens if I brine my turkey for 2 days? Ask Question. Asked 9 years, 11 months ago. Active 3 years, 11 months ago. Viewed k times. Improve this question. Rikon Rikon 1, 2 2 gold badges 13 13 silver badges 14 14 bronze badges. Add a comment. Active Oldest Votes. It is possible to over brine meat.
If you leave it in too long it will get too salty. Improve this answer. Sobachatina Sobachatina Equilibrium curing takes longer but enables flexibility of several days when taking it back out. A dry equilibrium cure is less wasteful and saves fridge space if you use plastic bags. Fast brined foods really should rest for a few days so that the outside of the meat is not more salty than the inside, so it ends up almost the same anyway. There's even such things as brine tables which allow you do precise calculations with both the table salt and the pink salt.
Mariansky brothers book 'home production of quality meats and sausages' has these but there's a lot on the internet too. Sam Iaamm Sam Iaamm 31 1 1 bronze badge.
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