Question about "unbrining" a processed bird

Discussion in 'Messages for All Guests and Members' started by dougbennett, Feb 14, 2008.

  1. dougbennett

    dougbennett Smoke Blower

    If a buy a "normally processed" chicken (like at Wal-Mart or Sam's Club), do I have to "unbrine" it by soaking it in water (to get out al the chicken processor's solution) and then re-brine it -- or not? Thanks to all.
  2. glued2it

    glued2it Master of the Pit

    Are you referring to "solution added"? unbrining a chicken is like uncuring a ham, Not possible.What's done is done.
  3. richtee

    richtee Smoking Guru OTBS Member

    I don't know what that phrase means. If it has "A solution" added I would suspect it has been treated/brined.

    If that's the case, nothing will "unbrine" it. You CAN add to it, however. They use very little salt to treat the birds, mostly preservatives. So make a weak brine, add your spices and have at it.
  4. dougbennett

    dougbennett Smoke Blower

    Yes, I was referring to a "solution added" bird. My question should have been: Is it a wate of effort to brine a "solution added" birds.

    And, based on my understanding of osmosis, I thought a cold-water soak should get the processor's soltion out of the bird. (higher concentartion to lower concentraion until equilibrium is reached.
  5. glued2it

    glued2it Master of the Pit

    If you still want to brine, do like richtee said and use a week brine. If you add some good spices, you can get better flavoring. The plant just adds solutions for moisture.

    If you want to inject here's a recipe.
    1 stick of margarine, butter or Butter Buds
    3/4 teaspoon Garlic Power
    3/4 teaspoon Onion Powder

    3/4 teaspoon Cajun Spice
    1/4 teaspoon white pepper

    weak brine
    1-1/2 gallons ice cold water
    1/2 cup salt ( sea or kosher)
    2 teaspoons Garlic Power
    2 teaspoons Onion Powder
    2 teaspoons Cajun Spice
  6. dougbennett

    dougbennett Smoke Blower

    Thanks. And "weak brine" for how long -- the usual 5 hours?
  7. richtee

    richtee Smoking Guru OTBS Member

    It may get the salt out, but the meat has been chemically changed.
  8. sdesmond

    sdesmond Fire Starter

    They probably have about 10% sodium added in the solution. This is common on previously frozen birds. With no preservatives added the fresh shelf life would only be about a week on a whole bird (WOG). Just use a little less potent brine or dont use any sodium in your brine and you should be good. This is why I reccomend all natural birds. There is minimal water weight and no anti-biotics in the product. Most companys add water to bring up the weight of the product so they can charge more.
  9. glued2it

    glued2it Master of the Pit

    Brine times are pretty much preference.5 hrs would be fine.

    My personal preference;
    The rule of thumb I use for poultry is 4-12hrs depending on whole bird vs pieces.
    I'm assuming you have a whole bird. I would brine for about 6 hrs for a 4-6 pound bird.

    Experiment and have fun!

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