whole chickens .. take 2.. brine temp ?

Discussion in 'Poultry' started by gorillagrilla, Feb 16, 2008.

  1. Having learned lessons from last weeks bird fiasco , ( no stuffing this time !![​IMG] ) I will make 2nd try tomorow . having learned from this forum about safety zone temps , I am concerned about the temp. of my brine mix. The chicken tutorial says brine small chickens for at least 4 hrs. I then assume my water should be below 40 degrees . Not having room in the fridge for my container , should I ice the brine mix to keep it in the safety zone ? Does the safety zone still apply under water ?I would think so but gotta ask !Thanks in advance .
     
  2. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    If you can't put them in the fridge, put the brine and the bird/s in a plastic bag. Then place in a cooler with ice and you're good to go.
     
  3. cheech

    cheech Master of the Pit OTBS Member

    Either place the birds in the brine in a ice chest with ice or place them in a plastic bag in the brine in the refrigerator but they must be below 40F
     
  4. hockeyhead

    hockeyhead Fire Starter

    I've got a six gal. bucket I use. Bird, brine, lid and outside it goes this time of year.
     
  5. jerkyaddict

    jerkyaddict Meat Mopper SMF Premier Member

    i'm with hockeyhead on that one , i use a stainless 5gal stock pot i acquired from a friend in the biz ... but yeah i will half cook my brine to 'make sure all solid's sugar , salt , and stuff get melted in then @ this time of year put it outside fer a half day , then add bird then back outside and depending on how much salt you use soak a few hours or overnight....havnt had any trouble with this process aside the feather's sprouting from time to time...lol
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Cooler it..good advice. If it hits 45 don't panic..that's a LEETLE edge the salt brine buys ya. Key is get it hot fast. Get them birds to 140 within 2 hours if ya can, then ease off. 4 is FDA... but why? Heat 'em up quick, finish slower. Gives mop time...always good. And a spike at the end if like 'em crispy.
     
  7. richtee

    richtee Smoking Guru OTBS Member

    He's in California... now ya know why we ask newbies where they are.
     
  8. jerkyaddict

    jerkyaddict Meat Mopper SMF Premier Member

    oooh i missed the cali part.....richtee good detecting skill's , so yes cooler or fridge it . chill it...wich ever
     
  9. desertlites

    desertlites Master of the Pit OTBS Member

    well this was a week ago he was cooking -hope all turned out-heck a dollar short & a day late grilla-but were here.
     
  10. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    You can soak them in your brine bucket with ice enclosed in a ziplock to keep it from diluting your brine. Put one or so inside the cavity, and whatever fits in the bucket without causing the brine to spill over. Change the ice bags as needed. This will for sure keep your temp down.
     

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