Chicken Brine

All other competition related questions or comments about recipes, techniques, and related topics.

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CaptJack
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Re: Chicken Brine

Postby CaptJack » Tue May 01, 2018 3:19 pm

I brine in bags
Reynolds (Aluminum) makes two sizes of their oven bags
the regular bag is for up to a pretty good sized roast or a chicken
the turkey bag is for a turkey up to 24#
THEY ARE CHEAP! with the Ziplok bags & foil in all grocery stores
then i put the brining object in a pan in case the bag leaks
this way I don't have to rearrange my fridge / shelves
and if it's a bird it goes in the bag breast side down
then squeeze out as much air as possible and tie it up tight
for smaller batches, and to marinade I use produce bags and, a pan under it to catch a leak
sometimes i double bag with the produce bags
..and i like to add orange juice to my brine recipe, along with other stuff ;)
this is a bone on turkey breast, brined breast side down
cooked on the OldSmokey
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TX1911
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Re: Chicken Brine

Postby TX1911 » Tue May 01, 2018 3:23 pm

I got a few of these for the competitions and am a fan. I can fit 2 halved chickens (4 total halves) in each.

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k.a.m.
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Re: Chicken Brine

Postby k.a.m. » Tue May 01, 2018 4:16 pm

Always remember slow and steady wins the race.



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Re: Chicken Brine

Postby limey » Tue May 01, 2018 5:07 pm

That’s what I have ,but I have switched up to using a Italian dressing bird bath then injecting.
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CaptJack
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Re: Chicken Brine

Postby CaptJack » Tue May 01, 2018 5:40 pm

limey wrote:That’s what I have ,but I have switched up to using a Italian dressing bird bath then injecting.

Italian salad dressing is my standard go-to marinade base, then add to it
especially for bird

btw.. since i brine in a bag,
it's real easy to keep it in a cooler on ice until the cook
it frees up the fridge
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