Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 06-20-2018, 02:31 PM   #1
mattfox
Eight Point
 
Join Date: Oct 2006
Location: Royse City, Tx.
Default Brine question

I have never used a brine on any meat before. Does it really make a difference? Do you use it on all meats?
mattfox is offline   Reply With Quote Back To The Top
Old 06-20-2018, 03:06 PM   #2
Mike D
Pope & Young
 
Mike D's Avatar
 
Join Date: Oct 2006
Location: North Texas
Hunt In: Haskell County, TX
Default

The one time I did it made the meat too salty so Iíve never done it again.


Sent from my iPhone using Tapatalk Pro
Mike D is offline   Reply With Quote Back To The Top
Old 06-20-2018, 03:14 PM   #3
BlackHogDown
Ten Point
 
BlackHogDown's Avatar
 
Join Date: Feb 2017
Location: NW Houston
Hunt In: Duval County, Livingston
Default

Yes. Makes a huge difference. Make sure its not too concentrated. Rinse and pat dry twice after to remove excess salt. I brine all pork/chicken. Also, I typically wont brine more than a few hours.

https://www.dartagnan.com/brining-ba...echniques.html
BlackHogDown is offline   Reply With Quote Back To The Top
Old 06-20-2018, 04:38 PM   #4
Ouch
Pope & Young
 
Ouch's Avatar
 
Join Date: Oct 2007
Location: Noonday
Hunt In: a camo banana hammock.
Default

When I brine chicken or pork (almost always), I make sure the "concentration" of the brine matches the length of the brine. If I'm brining for 3-5 hours, 1/2 cup of salt. Overnight brines get 1/4 cup. Equal part sugar. Dissolve both in a gallon of water (steep), add herbs and seasonings... good stuff.
Ouch is offline   Reply With Quote Back To The Top
Old 06-21-2018, 09:53 PM   #5
mharris1
Ten Point
 
mharris1's Avatar
 
Join Date: Sep 2007
Location: Teague, TX
Hunt In: leaseless and looking
Default

I use a 1/2 cup of kosher salt and a 1/2 cup of brown sugar per 1 gallon of water. Throw in some rosemary sprigs, a few smashed garlic cloves and some whole peppercorns. I do chickens for about 8-10 hrs, and turkeys for around 24. I also add fresh thyme and sage for oven roasted turkey. Rinse well and pat dry. never had a problem being too salty.
mharris1 is offline   Reply With Quote Back To The Top
Old 06-21-2018, 09:55 PM   #6
rzurovec
Spike
 
Join Date: Jul 2016
Location: Central Texas
Hunt In: Hill country
Default

I've had mixed results with it.
rzurovec is offline   Reply With Quote Back To The Top
Old 06-21-2018, 10:24 PM   #7
Danimal14
Ten Point
 
Danimal14's Avatar
 
Join Date: Oct 2014
Location: pflugerville
Hunt In: anywhere freinds will take me and granger phl
Default

I do it all the time with whole chickens. Makes a big difference..I usually put around 1/2 to 3/4 cup and let sit overnight in fridge.
Rinse off pat dry and I usually donít salt or salt very lightly when cooking


Sent from my iPhone using Tapatalk
Danimal14 is offline   Reply With Quote Back To The Top
Old 06-22-2018, 06:19 AM   #8
masonred
Six Point
 
Join Date: Nov 2014
Location: Lockhart
Default

With all day brines a small amount of salt and sugar works, 1/8 cup each for 4 breast or 6 thighs, same for pork. It does keep meat moist and helps other spice to flavor meat. Molasses is good with chicken gives it a nice color and taste, use half as much sugar and replace with a slightly larger amount of molasses.
masonred is offline   Reply With Quote Back To The Top
Old 06-22-2018, 09:53 AM   #9
woodsbound
Six Point
 
woodsbound's Avatar
 
Join Date: Jun 2010
Location: DFW area
Hunt In: Erath County
Default

I do wild pork rear quarters all the time, but mine is more of a curing brine to turn them into hams. I have never had any complaints that too salty etc and in the rare occasion there are leftovers they never last too long. Here is a link to the recipe if interested

http://discussions.texasbowhunter.co...d.php?t=511819
woodsbound is offline   Reply With Quote Back To The Top
Old 06-22-2018, 10:00 AM   #10
BigWes
Eight Point
 
BigWes's Avatar
 
Join Date: Feb 2013
Location: Spring, TX
Hunt In: Grimes County
Default

I use a brine on most of the chicken I either grill or smoke. It makes a world of difference. I use a combination of salt and either regular sugar or brown sugar, sometimes I'll throw in onion and lemons (they make a slight difference) I'll even occasionally put in a little crab boil liquid (that does make a difference). Key to avoiding too much salty flavor is to not brine it too long, rinse the meat after brining and not using any more salt when you season.
BigWes is offline   Reply With Quote Back To The Top
Old 06-26-2018, 08:37 PM   #11
eradicator
Pope & Young
 
eradicator's Avatar
 
Join Date: Feb 2007
Location: Arlington,TX/Pecos County
Default

Smoked turkey always gets brined here.
eradicator is offline   Reply With Quote Back To The Top
Old 06-26-2018, 09:03 PM   #12
BolilloLoco
Ten Point
 
BolilloLoco's Avatar
 
Join Date: Feb 2012
Location: Cypress
Hunt In: Old Mexico, Washington County & Harris County
Default

Huge difference
BolilloLoco is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 12:40 AM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2018, vBulletin Solutions Inc.
Copyright 1999-2012, TexasBowhunter.com