"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.