Eddie wrote:
If I brine for 36 to 48 hours am I doing any harm? I read recommended
time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

Try he
http://www.google.com/search?hl=en&l...n%27s+brine%22

Eddie wrote:

If I brine for 36 to 48 hours am I doing any harm? I read recommended
time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

Eddie,
It all depends on what your brining and how much salt you've used. I do
TFM turkey brine and brine for 3 days and prefer that time over 1 or 2
days, doesn't seem to get as much flavor unless I go 3 days. I have
brine pork steaks in TFM brine for 1 day and they were done.

The Fat Man's Brine

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1 tbsp chili powder
1 tbsp ground sage
2 tbsp crushed red pepper
1 tbsb fresh black pepper
4 bay leaves
1 tbsp Old bay seasoning
1 tbsp Dave's Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage)


--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

wrote:
Eddie wrote:
If I brine for 36 to 48 hours am I doing any harm? I read
recommended time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

What I've got. He may have modified it since.


(husband's brine recipe snipped)

Nick, even *I* haven't had my husband's illustrious brine yet. I don't
think he's made it in a while. We're overdue. T-day we injected the birds
and it looks like we're doing the same for Xmas. They still come out great
that way.

kili

"Piedmont" wrote in message
...
Eddie wrote:

If I brine for 36 to 48 hours am I doing any harm? I read recommended
time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

Eddie,
It all depends on what your brining and how much salt you've used. I do
TFM turkey brine and brine for 3 days and prefer that time over 1 or 2
days, doesn't seem to get as much flavor unless I go 3 days. I have brine
pork steaks in TFM brine for 1 day and they were done.

The Fat Man's Brine

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1 tbsp chili powder
1 tbsp ground sage
2 tbsp crushed red pepper
1 tbsb fresh black pepper
4 bay leaves
1 tbsp Old bay seasoning
1 tbsp Dave's Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage)


--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw


Is that 2 tbsp each of Italian seasoning or a total of 2 tbsp.

"Piedmont" wrote in message
...
Eddie wrote:

If I brine for 36 to 48 hours am I doing any harm? I read recommended
time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

Eddie,
It all depends on what your brining and how much salt you've used. I do
TFM turkey brine and brine for 3 days and prefer that time over 1 or 2
days, doesn't seem to get as much flavor unless I go 3 days. I have brine
pork steaks in TFM brine for 1 day and they were done.

The Fat Man's Brine

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1 tbsp chili powder
1 tbsp ground sage
2 tbsp crushed red pepper
1 tbsb fresh black pepper
4 bay leaves
1 tbsp Old bay seasoning
1 tbsp Dave's Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage)


--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw


Is that 2 tbsp each of Italian seasoning or a total of 2 tbsp.

bk wrote:
"Piedmont" wrote in message
...
Eddie wrote:

If I brine for 36 to 48 hours am I doing any harm? I read
recommended time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

Eddie,
It all depends on what your brining and how much salt you've used. I
do TFM turkey brine and brine for 3 days and prefer that time over 1
or 2 days, doesn't seem to get as much flavor unless I go 3 days. I
have brine pork steaks in TFM brine for 1 day and they were done.

The Fat Man's Brine

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1 tbsp chili powder
1 tbsp ground sage
2 tbsp crushed red pepper
1 tbsb fresh black pepper
4 bay leaves
1 tbsp Old bay seasoning
1 tbsp Dave's Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and
sage)


--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw


Is that 2 tbsp each of Italian seasoning or a total of 2 tbsp.

2 Tbsp. Italian Seasoning - it already comes mixed with the herbs.

kili

wrote:
Eddie wrote:
On 23 Dec 2004 06:15:04 GMT, wrote:

What I've got. He may have modified it since.

TFM's Brine
1 gal water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Nick, notice this version does not call for Dave's Insanity. I liked
the extra light kick the chilies gave to Hound's recipe with it's 1/4
cup chili powder and all those cerranos. If I don't use Dave's will
just 1/2 tbs of chili powder and 1tbs crushed red pepper be enough?
Sounds a little mild. Maybe I should increase both or just add some
Dave's.
me gusta bien piquante, hombre.
Eddie, on the way to the store to get pickling salt, whatever that
is.

Eddie, Did you catch the first line: "What I've got. He may have
modified it since."? My guess is that this is an early TFF brine,
from the days when he hung with the Hound. I think the one with
Dave's Insanity is probably close to the latest. Kili?

'Pickling a salt' - getting a sailor drunk?

Si. Aji y ajo, companero!


Probably, Nick. Again, he hasn't brined anything for me since I forced him
to cohabitate with me.

kili

"kilikini" wrote:
wrote:
[]
Eddie, Did you catch the first line: "What I've got. He may have
modified it since."? My guess is that this is an early TFF brine,
from the days when he hung with the Hound. I think the one with
Dave's Insanity is probably close to the latest. Kili?
[]
Probably, Nick. Again, he hasn't brined anything for me since I forced
him to cohabitate with me.

You don't find it kinda salty? eg

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote:
"kilikini" wrote:
wrote:
[]
Eddie, Did you catch the first line: "What I've got. He may have
modified it since."? My guess is that this is an early TFF brine,
from the days when he hung with the Hound. I think the one with
Dave's Insanity is probably close to the latest. Kili?
[]
Probably, Nick. Again, he hasn't brined anything for me since I
forced him to cohabitate with me.

You don't find it kinda salty? eg


Nope, I haven't tasted any of his brine. Do I need to repeat this again for
you? VBEG

kili

wrote:
Eddie wrote:
If I brine for 36 to 48 hours am I doing any harm? I read
recommended time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

What I've got. He may have modified it since.

TFM's Brine
1 gal water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Combine all the ingredients in a stock pot. Bring to a boil, turn
heat down to a simmer. Simmer and stir frequently until all the
ingredients are dissolved. Allow to cool to room temperature before
immersing the meat. Use for 2 chickens.



Somebody modified my original in that version. I never heated the brine, I
just used a stick blender to get everything into solution.

TFM®

On 24-Dec-2004, Eddie wrote:

On Fri, 24 Dec 2004 02:52:44 -0000, Bubbabob
wrote:

Eddie wrote:

If I brine for 36 to 48 hours am I doing any harm? I read recommended
time to brine anywhere from 12 to 24 hr.


I've done turkeys for 72 hrs and they came out fine.
Thx, nice to know I ain't gonna ruin the birds. My bad experience
happened when I marinaded chicken for, IIRC, 24 hours or so. Well,
that taught me a quick lesson. The meat came out almost mushy. I now
know brining and marinading are two different animals.
Eddie

I don't like to speculate, but IIRC, marinating is supposed to break down
tough cuts of meat. Depending on what you use for brine, it will have
varying effects on tenderness. For instance a straight salt brine would
do little to break down the texture of the meat, wheras lots of citrus
could practically dissolve it given enough time.
--
Brick(DL5BF, WA7ERO, HS4ADI)


----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---


-----------== Posted via Newsfeed.Com - Uncensored Usenet News ==----------
http://www.newsfeed.com The #1 Newsgroup Service in the World!
-----= Over 100,000 Newsgroups - Unlimited Fast Downloads - 19 Servers =-----

Eddie wrote:

If I brine for 36 to 48 hours am I doing any harm? I read recommended
time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

Eddie

Go to this link: Click on AFB Recipes Brine, it is a "text" document
that I have partially (in the construction phase) compiled of brine info
articles and recipes, all about brining. You can download and save it on
your PC if you wish.

http://groups.msn.com/ThePracticalBa...c_p=%2FRecipes


--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Secret experiments to make females obsolete gone awry! or, Men, are you
feeling a little bitchy today?
http://story.news.yahoo.com/news?tmp.../intersex_fish

bk wrote:

"Piedmont" wrote in message
...

Eddie wrote:


If I brine for 36 to 48 hours am I doing any harm? I read recommended
time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

Eddie,
It all depends on what your brining and how much salt you've used. I do
TFM turkey brine and brine for 3 days and prefer that time over 1 or 2
days, doesn't seem to get as much flavor unless I go 3 days. I have brine
pork steaks in TFM brine for 1 day and they were done.

The Fat Man's Brine

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1 tbsp chili powder
1 tbsp ground sage
2 tbsp crushed red pepper
1 tbsb fresh black pepper
4 bay leaves
1 tbsp Old bay seasoning
1 tbsp Dave's Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage)


--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw


Is that 2 tbsp each of Italian seasoning or a total of 2 tbsp.



2 tablespoon of Italian seasoning which is comprised of the,
(ingrediants)

--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Secret experiments to make females obsolete gone awry!
http://story.news.yahoo.com/news?tmp.../intersex_fish

bk wrote:

"Piedmont" wrote in message
...

Eddie wrote:


If I brine for 36 to 48 hours am I doing any harm? I read recommended
time to brine anywhere from 12 to 24 hr.
Just curious if longer is better.
Also, did Hound's brine for TG day. Thinking of doing TFM brine for
Xmas. Couldn't find it using google. Anyone have it?
Eddie
getting ready, chomping at the mouth, two in the K soon

Eddie,
It all depends on what your brining and how much salt you've used. I do
TFM turkey brine and brine for 3 days and prefer that time over 1 or 2
days, doesn't seem to get as much flavor unless I go 3 days. I have brine
pork steaks in TFM brine for 1 day and they were done.

The Fat Man's Brine

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1 tbsp chili powder
1 tbsp ground sage
2 tbsp crushed red pepper
1 tbsb fresh black pepper
4 bay leaves
1 tbsp Old bay seasoning
1 tbsp Dave's Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage)


--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw


Is that 2 tbsp each of Italian seasoning or a total of 2 tbsp.



2 tablespoon of Italian seasoning which is comprised of the,
(ingrediants)

--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Secret experiments to make females obsolete gone awry!
http://story.news.yahoo.com/news?tmp.../intersex_fish

Brick wrote:

snip
I don't like to speculate, but IIRC, marinating is supposed to break down
tough cuts of meat. Depending on what you use for brine, it will have
varying effects on tenderness. For instance a straight salt brine would
do little to break down the texture of the meat, wheras lots of citrus
could practically dissolve it given enough time.

Brick,
Yes, correct, marinades are to tenderize, hence high acid content or
what not to attack meat.
--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw