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» Online Users: 26

11 members and 15 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
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  1. #11
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Quote Originally Posted by PigCicles View Post
    Even if they don't turn out ... post em

    This message will self destruct in 5 seconds
    Ok, I suppose. First off, I love love love Alton browns turkey brine. But every time I try a chicken brine it's too salty for my personal pallet (green olives are too salty to me).

    That being said, maybe I am using too much salt or not enough sweetener. The father in law told me to use enough salt to. Make an egg float to the top. So that's what I did. Here's the brine I threw together:

    1 gallon distilled water
    1.5 cups kosher coarse salt (I assumed 1 cup was enough, but again I did the egg method)
    1 cup brown sugar
    1/4 cup molasses
    2 T. Honey
    4 habaneros halved with seeds
    4 jalapeņos halved with seeds
    4 cloves mashed garlic
    Small red onion quartered
    2 T. Whole peppercorns

    Because life is sometimes hectic, I brined the chicken 60 hours (was only planing on 48)

    Had good flavor other than the salt. Also the heat wasn't nearly enough, just a smooth hint of hot pepper.
    Never trust a skinny person for food advice.

  2. #12
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Remember if you suspect a project to have brined too long and are afraid of the saltiness you can soak in water to pull the salt back out.

    Here's to the New Year and yet another chance to get it right. Cheers!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #13
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Good call, thanks.
    Never trust a skinny person for food advice.

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