I cut a whole chicken into halves, used the soaking method of 1 part product to 4 parts water then placed the covered bowl into the fridge and waiting 24 hours. The next day I rinsed the chicken and put it in my smokette with 2oz of hickory for 2 hours at 250 degrees until the ch...
Dry brining is pretty simple: all you do is mix salt and spices together, then rub it onto the protein. For beef, chicken and pork, 1/2 teaspoon of salt per pound is a good amount to use. How Long to Dry Brine A good rule of thumb to follow for a dry brine is at least one ...
The chicken can be wrapped in plastic and placed in a bag if you do not have space to leave it uncovered. Use a paper towel to gently dry the surface before cooking. You don’t have to rinse the salt off the skin before roasting. However be careful of over-salting, if you feel tha...
Cook’sbrined shrimp, pork chops, and whole chicken in a full-strength solution and a half-strength solution for 1 hour per pound. After cooking and tasting, they found that the meats brined at half-strength were a lot less salty than those brined at full-strength, but the improvement in...
I have always been happy with my beer can chickens both on the grill and in the smoker. However, this past Sunday, I decided to try to brine the bird before smoking it. I had read that a whole chicken should be brined for anywhere from 1 hour to 8 hours. I decided to stay on th...
The one-gallon size can be used for small cuts of meat like pork chops, chicken pieces, while the two-gallon size will accommodate a whole or butterflied chicken. Just put the meat in the bag, add the brine, zip the top, and place in a mixing bowl in the fridge for support and to...