Salt Water Brine--please help ASAP! Thanks.

[Tumbleweed Farm]

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]

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]

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.

 

[Two Creeks Farm]

Overnight is fine, and a recommended brining time.

 

[Tumbleweed Farm]

:
Thank you everyone!)

 

[CowgirlMama]

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]

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?

 

[CowgirlMama]

Quote:
We used 1 C salt to 1 Gallon of water...

 

[chicks4kids]

Quote:
No, they'll be fine. I brine for at least 24 hours and sometimes 2 days depending on my schedule.

 

[chicks4kids]

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.