Amen. All brining does, IMHO, is give you salty meat.


"Big Jim" wrote in message
...

"Reg" wrote in message
. net...
Zz Yzx wrote:

OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?



Yes, many would find 1 C salt per gallon too salty.

You can go as low as 1/2 C per and achieve the desired
effect. I go in at about 3/4 C diamond kosher brand salt
per gallon and find it just right.

Different types do have different densities, so you might want
to measure the salt by weight. There's usually a pretty big
difference in weight between a cup of kosher salt and a
cup of 'table salt'

--
Reg


Quit wasteing your time. Skip the brine. Rub it and cook it.
--
James A. "Big Jim" Whitten

www.lazyq.com