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 =-----