Some folks need to watch salt intake, so what's the minimum amount of
salt and sugar per gallon of water that will still do the job of keeping
turkey breat meat moist during cooking?
Thanks for the information.


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Anthony wrote:

> Some folks need to watch salt intake, so what's the minimum amount of
> salt and sugar per gallon of water that will still do the job of keeping
> turkey breat meat moist during cooking?
> Thanks for the information.

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(Anthony) writes:
>
>Some folks need to watch salt intake, so what's the minimum amount of
>salt and sugar per gallon of water that will still do the job of keeping
>turkey breast meat moist during cooking?

If you know how to cook you don't need to brine... as far as keeping breast
meat moist, massage.


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"Anthony" > wrote in message
.com...
> Some folks need to watch salt intake, so what's the minimum amount
of
> salt and sugar per gallon of water that will still do the job of
keeping
> turkey breat meat moist during cooking?
> Thanks for the information.
>
>
>

I brine birds for two days in hound's or TFM®'s brine. There is
no taste of salt in the cooked bird. The resulting smoked bird
don't last long.

Brick (Don't like salty meat.)

That's a tough question. I'm trying to think of what I will do when I
get to the same state. The amount of total salt you would ingest with
the standard brine[.5 cup/gal h20] with a standard portion of turkey
probably isn't that much. Just up your hydrochlorthiazide dose a
smidgen. You could use Kcl in your brine instead of NaCl. Actually not a
bad idea. I wonder if any of our NGrs have tried Kcl for a brine. One
problem would be finding Kcl at a decent price.
Cheers,
Kent
They always try to steal from us geezers.

Anthony wrote:
>
> Some folks need to watch salt intake, so what's the minimum amount of
> salt and sugar per gallon of water that will still do the job of keeping
> turkey breat meat moist during cooking?
> Thanks for the information.
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

"Kent H." > wrote in :

>
> That's a tough question. I'm trying to think of what I will do when I
> get to the same state. The amount of total salt you would ingest with
> the standard brine[.5 cup/gal h20] with a standard portion of turkey
> probably isn't that much. Just up your hydrochlorthiazide dose a
> smidgen. You could use Kcl in your brine instead of NaCl. Actually not a
> bad idea. I wonder if any of our NGrs have tried Kcl for a brine. One
> problem would be finding Kcl at a decent price.
> Cheers,
> Kent
> They always try to steal from us geezers.
>
> Anthony wrote:
>

Forget about it. I brine birds for two days and there is
zero salt taste in the meat after I cook it. Cook it low
and slow or spatchcock and grill, don't make no difference.
Meat is moist, succulent and tasty. Forget about that
technobabble salt shit. It ain't happening.

Brick.

If you were to measure the NaCl content of brined v. non brined turkey
you would find more NaCl in the brined turkey, no matter what you taste.
This would increase your daily salt load. Not advisable for someone on a
limited salt diet.

"Howard R. Bricker" wrote:
>
> "Kent H." > wrote in :
>
> >
> > That's a tough question. I'm trying to think of what I will do when I
> > get to the same state. The amount of total salt you would ingest with
> > the standard brine[.5 cup/gal h20] with a standard portion of turkey
> > probably isn't that much. Just up your hydrochlorthiazide dose a
> > smidgen. You could use Kcl in your brine instead of NaCl. Actually not a
> > bad idea. I wonder if any of our NGrs have tried Kcl for a brine. One
> > problem would be finding Kcl at a decent price.
> > Cheers,
> > Kent
> > They always try to steal from us geezers.
> >
> > Anthony wrote:
> >
>
> Forget about it. I brine birds for two days and there is
> zero salt taste in the meat after I cook it. Cook it low
> and slow or spatchcock and grill, don't make no difference.
> Meat is moist, succulent and tasty. Forget about that
> technobabble salt shit. It ain't happening.
>
> Brick.

"Kent H." > wrote in :

>
>

Not worthy of comment.

Brick

TROLL!

"Howard R. Bricker" wrote:
>
> "Kent H." > wrote in :
>
> >
> >
>
> Not worthy of comment.
>
> Brick