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