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Poll

The brine I make most often is ---

A simple/basic brine (water, salt, sugar, maybe one other ingredient)
- 33 (78.6%)
A complex herb based brine (garlic, onion, sage, rosemary, thyme, etc)
- 6 (14.3%)
A complex spice based brine (cinnamon, allspice, nutmeg, Chinese 5 star, etc)
- 3 (7.1%)

Total Members Voted: 39


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Author Topic: Brining -- Poll No. 3  (Read 1078 times)

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Kristin Meredith

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Brining -- Poll No. 3
« on: August 24, 2017, 07:24:46 AM »
And now, for the finale -- share your brine recipes in our recipe section.  You all are the founding members.  We attract others by our content and I know each and every one of you is an excellent cook with a lot of knowledge to share!!!
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Bobitis

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Re: Brining -- Poll No. 3
« Reply #1 on: August 25, 2017, 08:17:13 PM »
For the most part, I only brine fish and fowl (turkey).

The poll is pretty constricting for my usage. Water, sugar, salt, and a few other herbs. Nothing extravagant or complicated and based on meat weight.
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Kristin Meredith

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Re: Brining -- Poll No. 3
« Reply #2 on: August 25, 2017, 08:32:35 PM »
Bobitis, if you have some brining recipes you would like to share, it would be great!!
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Bentley

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Re: Brining -- Poll No. 3
« Reply #3 on: August 25, 2017, 08:41:08 PM »
What part of the brine?

Quote from: Bobitis on August 25, 2017, 08:17:13 PM
Nothing extravagant or complicated and based on meat weight.
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Bar-B-Lew

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Re: Brining -- Poll No. 3
« Reply #4 on: August 25, 2017, 10:09:46 PM »
None of the above...usually use one from Cabellas or Bass Pro.
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BigDave83

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Re: Brining -- Poll No. 3
« Reply #5 on: August 26, 2017, 09:42:21 PM »
I have rarely brined anything unless I wanted to cure it.

Like now I have 18# of pork butts brining in a bucket in the fridge going to be turned into pulled ham for weekend gathering. Sadly it will be done in my little cookshack electric and not a pellet cooker.

Also do turkey and have done chicken legs also in a brine to do like disney legs cured and smoked.

I will follow this and maybe give brining a try on some other things
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Kristin Meredith

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Re: Brining -- Poll No. 3
« Reply #6 on: September 13, 2017, 09:57:37 AM »
Bump (12)
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GrillinGlen

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Re: Brining -- Poll No. 3
« Reply #7 on: September 13, 2017, 12:46:25 PM »
Ive gotten to where I just use water and salt.  Ive made brines with a ton of spices but really can tell a difference.  I rely on rubs for flavor
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Re: Brining -- Poll No. 3
« Reply #8 on: September 13, 2017, 01:51:48 PM »
I have doubts how much using other seasonings with brines really adds to the flavor.

I brine only with salt because it gets absorbed by the meat where other seasonings that add flavor to a brine aren't actually absorbed in most cases by the brine.  Something about those molecules being bigger than salt molecules.

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mowin

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Re: Brining -- Poll No. 3
« Reply #9 on: September 13, 2017, 05:44:32 PM »
I brine all my chicken and turkey with a simple  solution of water, salt and sugar.  You definitely need the sugar to counteract the saltiness. 

Haven't "cured" a bird yet.
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Kristin Meredith

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Re: Brining -- Poll No. 3
« Reply #10 on: October 06, 2017, 08:26:34 AM »
Bump (22)
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Kristin Meredith

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Re: Brining -- Poll No. 3
« Reply #11 on: January 28, 2018, 09:49:59 AM »
Bump (28) -- would love to get some more data
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Michael_NW

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Re: Brining -- Poll No. 3
« Reply #12 on: January 28, 2018, 09:31:01 PM »
My wife wished I did the more complex spice brines - she likes the way it makes the house smell.
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Re: Brining -- Poll No. 3
« Reply #13 on: January 28, 2018, 11:25:41 PM »
Well I used to do a spiced brine fro Turkey but the last 4 years its been the simple Jack and maple syrup brine.
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urnmor

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Re: Brining -- Poll No. 3
« Reply #14 on: January 29, 2018, 08:17:05 AM »
I mostly dry brine my meats with salt and pepper for a minimum of two hours and overnight or longer.  I also may add other dry herbs and spices as the mood fits me but mostly just before I am ready to cook.
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