The NFC B-Day Chat Thread

Pics
Date sort Score sort
rjohns39 said:
so what do you use in your brine? What kind of wood for smoke?:drool
Click to expand...

Brines are funny things to look into, they are as simple or as complicated as you want to get. One thing they all need is salt, there's a chemical reaction that causes it to permeate the meat to keep it tender. But then, the type of salt choice differs from one person to another too...some like sea salt for the trace minerals and some prefer to stick with coarse Kosher. And some people like to brine, then inject.

We want to keep it simple so we're just using sea salt, sugar and water (the sugar should help with the caramelization on the skin).

For the wood, we have hickory.

I'll let you all know how it works out!
 
N F C said:
Brines are funny things to look into, they are as simple or as complicated as you want to get. One thing they all need is salt, there's a chemical reaction that causes it to permeate the meat to keep it tender. But then, the type of salt choice differs from one person to another too...some like sea salt for the trace minerals and some prefer to stick with coarse Kosher. And some people like to brine, then inject.

We want to keep it simple so we're just using sea salt, sugar and water (the sugar should help with the caramelization on the skin).

For the wood, we have hickory.

I'll let you all know how it works out!
Click to expand...
And a pic would be great too. My tends to be more complicated, hence my interest.
 
N F C said:
How do you do yours Bob?

I'll get a photo of ours when it's done.
Click to expand...
I use equal parts Kosher or sea salt (just depends on my mood) and local honey. I start by lightly saute onion, celery, carrot, apple, orange, lemon, and lime. Add a small amount of red pepper flake and a small bag of pepper corns. Then add salt, sugar and water. Bring to a boil and simmer for about 15 minutes. Turn off fire and add herbs and let them steep for about 15 minutes. Then ice it down. I use orange 5 gallon coolers for my brine tank and brine turkeys from 4 to 24 hours. Chickens 2-4 hours. I smoke with a mix of apple wood and hickory.
 
rjohns39 said:
I use equal parts Kosher or sea salt (just depends on my mood) and local honey. I start by lightly saute onion, celery, carrot, apple, orange, lemon, and lime. Add a small amount of red pepper flake and a small bag of pepper corns. Then add salt, sugar and water. Bring to a boil and simmer for about 15 minutes. Turn off fire and add herbs and let them steep for about 15 minutes. Then ice it down. I use orange 5 gallon coolers for my brine tank and brine turkeys from 4 to 24 hours. Chickens 2-4 hours. I smoke with a mix of apple wood and hickory.
Click to expand...

Sounds very good!
 

New posts New threads Active threads

Back
Top Bottom