Salt Water Brine--please help ASAP! Thanks.

Tumbleweed Farm

Songster
8 Years
Jun 17, 2011
1,105
58
196
Benton City, WA

DH and I processed our first meatie tonight. Beautifiul carcass, huge breast, 7 wks old and dressed at 6.75 lbs. I have it in a large pan in the fridge with salt water. Is it ok to leave it in the water overnight?. Thought I'd cut it up in the morning and leave it to rest in the fridge 3-4 days. Please help, is it ok to be on the brine water 12 hours?
 

Ema

Songster
9 Years
Jun 4, 2010
1,960
11
143
N. Ontario CANADA
I am not really sure about letting it sit for 12 hours in brine, but hopefully someone will pipe in that knows more.

Ema
 

SC-ChickMom

Chirping
8 Years
Jul 21, 2011
194
7
91
Lexington
I would not see a reason why you can't leave it over night. Personally, I put chicken in a brine over night before frying the next day. I don't see this any different.
 

CowgirlMama

Chirping
8 Years
Feb 23, 2011
188
0
99
Baker City, Oregon
Ok- So I have a question along this line... We butchered/processed 18-19 chickens yesterday late afternoon/early evening. I have 8 of them in buckets of salt water brine- do I need to pull them out tonight and rinse and dry them and repackage for aging in the fridge?! Thanks
 

ScottyHOMEy

Songster
8 Years
Jun 21, 2011
253
5
101
Waldo County, Maine
So how weak/strong a brine are you folks using?

I know our rule of thumb up here for brining alewives before smoking them is enough salt to float a potato. I suspect that's a little strong for birds.


But, seriously, how much salt?
 

chicks4kids

Songster
10 Years
Apr 22, 2009
2,681
16
229
Northern Indiana
Quote:Brining is recommended at 1 c. salt per gallon, but I think that's too much. I always do 1/2 c. per gallon and have never had a problem with the birds.
 

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