Try this Smoked Chicken Brine recipe, or contribute your own.Suggest a better description
I always rinses also...to be on the safe side of too salty..but seems like Chef Paul posted a newspaper article on brining..written by some fancy cooks.. that said..no need to rinse unless you go over a cup of salt per gallon of water. Cooked for a small wedding reception this weekend. Order was for 6 briskets...3 picnics and 10 chickens. Cranked Fred up Friday night with pecan..oak..mesquite and plum while the chicks started brining themselves in a big ice chest. Had the cows and pigs in the bag and me in the sack by 5 AM. About 10 AM..drug the birds out of the brine..rinsed..and split em down the back. Grilled slow direct over lump. Delivered the whole barnyard at 3 PM today. Wasnt invited to the party so wont know till Monday whether there be a braggin session or a lynching:)..If Im still alive will report back on that..but this be the brine I used. Usually turns out purty good. Posted to bbq-digest by "Jeff D. Wheeler"
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|Serving Size: 1 Serving (4792g)|
|Recipe Makes: 1|
|Calories from Fat: 27 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 560181mg||19317 %|
|Potassium 1678.2mg||44 %|
|Total Carbohydrate 3109.6g||915 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 3091.4g|
|Protein 18.7g||27 %|
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Calories per serving: 12099
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