Kent wrote:

How much salt/quart do you use in your brine? Of the myraid
of brine recipies floating about the ratio varies from 1/2
cup[my God!], to 2 oz/quart to 1/2 oz/quart.

As a datapoint, for the smoked sable I just made, I used
1/3 cup of salt per quart of water. The original recipe
called for 1/2 cup per quart, but that I decided was too high.

Steve

On Tue, 21 Nov 2006 11:04:58 -0600, skyhooks
wrote:

One time, I "over" brined a turkey breast, and it was awful -- way, way
too salty and ended up wasted! I had brined it about 24 hours or so,
and I think perhaps 8 hours would have been plenty.

For a breast, or other smaller portion--or a smaller bird like
chicken, duck, or game hen--you go less time than for a turkey.

But. I just brined a turkey (didn't have enough from Thanksgiving cos
gf and I just did a breast) for about 14-16 hours and that was plenty
long enough. 14 pound bird. Used Tom Katt's brine and 'tis the best
turkey I've done. I'll try this again in spring, except I'll smoke
the bird. Didn't feel like removing the snow from the smoker to do it
this time.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.