I'm brining as we speak without sugar. I had printed Hound's Citrus brine
recipe out at least a year ago. Now I'm noticing some posts and web listings
calling for 3/4 cup brown sugar. My original doesn't call for the sugar.
Should I have included it and what happens when i don't.
This link calls for sugar: (and olive oil)
http://www.cooking-forum.net/cooking...y_1078621.html

This link calls for no sugar: http://www.tejassmokers.com/recipes.htm

Clarification would be appreciated.

I think all brines need some sweetener or else the product will be very,
very salty. The most common basic brine is:

Per gallon of water:

1 cup kosher salt (or 1/2 cup table salt)
1 cup sugar (or your choice of sweetener, brown sugar, molasses, honey,
etc.)
spices/flavors you like

I did a 20.5 lb'er yesterday in 3 gallons of Hound's brine, more or less,
rest his soul. Our lime tree is is full of ripe fruit, so I used all limes.
I'll let it soak 2 days; tomorrow AM I'll decant the bird and put it back in
the 'fridge to dry and make a crisp skin.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"bk" wrote in message
...
I'm brining as we speak without sugar. I had printed Hound's Citrus brine
recipe out at least a year ago. Now I'm noticing some posts and web
listings calling for 3/4 cup brown sugar. My original doesn't call for the
sugar. Should I have included it and what happens when i don't.
This link calls for sugar: (and olive oil)
http://www.cooking-forum.net/cooking...y_1078621.html

This link calls for no sugar: http://www.tejassmokers.com/recipes.htm

Clarification would be appreciated.

On Tue, 23 Nov 2004 19:54:08 -0800, "Louis Cohen"
wrote:

Our lime tree is is full of ripe fruit,

You must realize that such statements fill many of us with seething
envy.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr