Raye Minor
05-10-2005, 12:04 AM
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Low Salt Poultry Brine,
by Habenero Smoker
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Low Salt Poultry Brine; Habenero Smoker; Originally published in "Grilling and Smoke Roasting"; The Culinary Institute of America (CIA) Continuing Education.
I was taught this brine recipe while taking a class titled "Grilling and Smoke Roasting." There have been many discussions on what is the minimum amount of salt that can be used in brine, which main purpose is to provide tender meat and/or flavor. The following recipe goes well below what Cook’s Illustrated recommends, and the recommendations of several other posts. Cook’s Illustrated is a great magazine, and I am a current subscriber, but there is more than one theory of what occurs during the cooking process of brined meat. I have been using this recipe for over six months with great results. Do not use kosher or self-basting poultry, when brining. These products have been processed in a way that the meat already contains a percentage of sodium or salt.
BRINE:
1 gal. Water
3.5 oz. Kosher Salt
3.5 oz Brown Sugar or (Maple Sugar Granules; my variation of this recipe)
2 Tbsp Pickling Spice
DIRECTIONS:
Using two cups of the gallon of water add salt, sugar and pickling spices; combine in a sauce pan.
Bring to a boil and simmer for 10 minutes. Make sure that all salt and sugar has dissolved; if not add more water until all salt and sugar is fully dissolved.
Remove from heat and allow to cool.
Strain and add this mixture to the remaining water; in a non-metallic container, and chill before using (bringing the temperature down to at least 40 degree F).
Place chicken in the brine, a place a dinner plate on the chicken to make sure it stays submerged in the brine.
Refrigerate overnight or for 8 – 10 hours (for turkeys you will need to brine for a longer period of time). The higher end of the brining times is for increased flavor.
Remove chicken from brine, pat dry, place on a rack, and let air dry in the refrigerator overnight uncovered. Poultry should feel tacky to the touch.
TIPS:
After removing two cups from the gallon of water you can freeze the remaining amount. Adding the frozen water to the hot mixture, will reduce the time for the brine to cool to 40 degrees F.
If you don’t have a scale; 3.5 ounces approximately equals 3/8 of a cup, or 6 tablespoons of Morton’s Course Kosher Salt.
If you want to accelerate the brining time, this brine can also be injected, if you have a meat pump or other type of injector. After injecting massage the meat well, and let rest in the refrigerator for at least two hours before smoking.
Low Salt Poultry Brine,
by Habenero Smoker
http://www.susanminor.org/images/smokers/sunsepa.gif
Low Salt Poultry Brine; Habenero Smoker; Originally published in "Grilling and Smoke Roasting"; The Culinary Institute of America (CIA) Continuing Education.
I was taught this brine recipe while taking a class titled "Grilling and Smoke Roasting." There have been many discussions on what is the minimum amount of salt that can be used in brine, which main purpose is to provide tender meat and/or flavor. The following recipe goes well below what Cook’s Illustrated recommends, and the recommendations of several other posts. Cook’s Illustrated is a great magazine, and I am a current subscriber, but there is more than one theory of what occurs during the cooking process of brined meat. I have been using this recipe for over six months with great results. Do not use kosher or self-basting poultry, when brining. These products have been processed in a way that the meat already contains a percentage of sodium or salt.
BRINE:
1 gal. Water
3.5 oz. Kosher Salt
3.5 oz Brown Sugar or (Maple Sugar Granules; my variation of this recipe)
2 Tbsp Pickling Spice
DIRECTIONS:
Using two cups of the gallon of water add salt, sugar and pickling spices; combine in a sauce pan.
Bring to a boil and simmer for 10 minutes. Make sure that all salt and sugar has dissolved; if not add more water until all salt and sugar is fully dissolved.
Remove from heat and allow to cool.
Strain and add this mixture to the remaining water; in a non-metallic container, and chill before using (bringing the temperature down to at least 40 degree F).
Place chicken in the brine, a place a dinner plate on the chicken to make sure it stays submerged in the brine.
Refrigerate overnight or for 8 – 10 hours (for turkeys you will need to brine for a longer period of time). The higher end of the brining times is for increased flavor.
Remove chicken from brine, pat dry, place on a rack, and let air dry in the refrigerator overnight uncovered. Poultry should feel tacky to the touch.
TIPS:
After removing two cups from the gallon of water you can freeze the remaining amount. Adding the frozen water to the hot mixture, will reduce the time for the brine to cool to 40 degrees F.
If you don’t have a scale; 3.5 ounces approximately equals 3/8 of a cup, or 6 tablespoons of Morton’s Course Kosher Salt.
If you want to accelerate the brining time, this brine can also be injected, if you have a meat pump or other type of injector. After injecting massage the meat well, and let rest in the refrigerator for at least two hours before smoking.