>When I first concocted my brine recipe, I liked food a bit saltier than most
>folks.
>
>I've since learned that it's not so much the amount of salt in the brine,
>but a combination of time multiplied by the salt factor.
>
>Maybe a cup of salt per gallon of water will do ya if you're gonna brine a
>long time. My original recipe called for an outrageous 3 cups per gallon
>and a 3 day brine time.
>
>That's a bit extreme to my own tastes now.
>
>Seems to me now that 3 cups to a gallon should be good for a 2 or 3 hour
>brine.
>
>
>TFM®
>
I just finished cooking two chickens using your brine recipe.
Unfortunately I did not get the results I was hoping for. The birds
were VERY juicy, pink in color but not bloody. clear fuids coming from
punctures when testing the thigh temp.

I put bacon on the skin during cooking except for about the last 30
minutes. I used mesquite wood in the smoker. I cooked at about 350 for
two hours and the thigh meat was at 180 degrees when I removed them.

I am not sure what it is I do not like. The bacon might be what threw
things off but the chickens were not right. I should have just used
the brine and not the bacon but I really like crispy skin and saw
somewhere that said to put bacon on it.

My biggest fear, too salty was not an issue. It was not salty at all,
just a hint.


I guess I need to try again with brine only.

Bob