Brine Ratio

Discussion in 'Poultry' started by jake628, Jun 15, 2011.

  1. jake628

    jake628 Fire Starter

    I have read a number of posts regarding brining for poultry and notice the salt to liquid ratio varies immensely.  I want to smoke some chick parts (legs and thighs) but want to brine first.  What should the salt to liquid ratio be?  

    I notice for most of whole birds they should be brined over night.  But think just doing pieces would require only a few hours.  How many hours should one brine pieces alone?
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. raptor700

    raptor700 Master of the Pit OTBS Member

         1.    What should the salt to liquid ratio be?    

        There are many recipes out there,The thing to remember is that

     the more salt in the brine, the less time you need to brine the poultry.

          2.      How many hours should one brine pieces alone?  

         Here is something I found on this site long ago.

    ½ chicken= 10 hrs

    chicken parts= 1½ hrs

    breast=1 hr

    Hope this helps  [​IMG]
     
  4. thebarbequeen

    thebarbequeen Smoking Fanatic

    My starting guideline is 4 cups water/liquid, 1/3 cup kosher salt, 1/3 cup sugar, and I work from there. Sorry, my brines really vary, so I don't have a consistent rule to give you...
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The slaughterhouse brine is what a lot of us use.
     
  7. jake628

    jake628 Fire Starter

    Raptor many thanks for your post.  That was the best answer to my questions.  Much appreciated.
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

  9. jlmacc

    jlmacc Meat Mopper

    Hey guys need a little advice here if you could.I usually use this stuff called sweeter than sweet to brine my chicken(it is store bought) and I brine overnight with it.But I ran out so I mixed up some slaughter house brine last night.I wasn't thinking and brined it all night as I usually do...10 hours.Do you think these chicken thighs are ruined?Could I soak tem in water to try to pull some saltyness out?Thanks
     
    Last edited: Aug 7, 2011
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I wouldn't worry about it and smoke them..(done that and it was just fine)

    But that's me..

    YMMV

      Craig
     
  11. jlmacc

    jlmacc Meat Mopper

    Thanks hope your right.I thought I remember doing ths before but the outcome  wasn't so good.Maybe it was a different brine.Really hate to waste good meat.and don't have anything else thawed out to cook.I guess the smoke will go on!
     
    Last edited: Aug 7, 2011
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You won't need to soak them.

    I brine thighs for 8 hours in that brine & don't rinse them.

    We like a salty taste, but if you don't soak them for a couple of hours in water.
     
  13. jlmacc

    jlmacc Meat Mopper

    thanks al I rinsed them and soaked them,they should be fine.will find out here shortly
     
  14. jlmacc

    jlmacc Meat Mopper

    Chicken turned out awesome guys,thanks for the reassurance.Used a memphis style rub I found on the net with some sweet baby rays.good stuff.Sorry no Q I can't find my cable for my camera to my computer.But thanks again.
     

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