Brining question

Discussion in 'Poultry' started by billbo, May 19, 2009.

  1. billbo

    billbo Master of the Pit OTBS Member

    I will be camping this weekend and bringing along my ECB. My question is this. Can I brine ahead of time and then just bring my chicken in zip locks so I don't have to worry about brining while camping?

    I plan to cook the chicken Saturday so would be brining Wednesday or Thursday night then keeping on ice. Anyone ever do this and are the results the same? Thanks!
     
  2. bigsteve

    bigsteve Master of the Pit

    I only brine chicken pieces for two hours, with great success. I wonder if it might be better to make the brine ahead of time and take it WITH you and brine at the camp? Unless you're doing a whole chicken, that would be a lot of liquid.

    Brining that far in advance doesn't sound good to me, but then I really don't know.
     
  3. billbo

    billbo Master of the Pit OTBS Member

    I am trying to avoid bringing it with me. The meat will be kept cold so I dont see any problem with storage for a day or two but maybe I'm wrong. Such complications[​IMG]
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    You can brine ahead of time, just make sure to rinse your chicken afterwards and pat it dry. Then I would let it sit in front of the fan in the fridge for a few hours to allow excess surface moisture to pull back into the bird. Never brined thatfar ahead but I have brined then let sit in the fridge for a day before I actually coooked the meat and it was just fine.
    Just to make sure I would brine on Thursday.
    Don't forget to take the camera!
     
  5. billbo

    billbo Master of the Pit OTBS Member

    Yeah, Thursday would be my target. I think it will be fine to do then fridge/cooler friday am til Sat am when I cook. The chicken will be pieces not a whole bird. I forgot to mention that if it makes a difference.

    Camera is a must camping!
     
  6. roksmith

    roksmith Meat Mopper OTBS Member

    ..probably would want to seriously decrease the amount of salt in the brine..
    No amount of rinsing will get the salt out of the meat.

    I'd take the dry ingredience for the brine with you and make up the brine just before you drop in the birds.
     

Share This Page