Brining Questions - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Brining Questions

Reply
 
Thread Tools
Old 07-16-2011, 03:17 PM   #1
Vance71975
Recipes 
 
Jan 2011
Bryan, Ohio
Posts: 817
Liked 11 Times on 10 Posts



I have some Chicken Breast that i want to do on the grill later and i was thinking about Brining them first. So can someone tell me a Basic simple Small Batch brine that i can add my spices and seasonings too?
__________________
The mind is like a beer, it does the most good when it is opened.

 
Reply With Quote
Old 07-16-2011, 03:44 PM   #2
Nateo
 
Nateo's Avatar
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


A basic brine is just water, salt, and sugar. I just kinda throw it together to taste. I'd say about twice as much salt as sugar, by volume. Start at 1 cup salt and 1/2c sugar per gallon and go from there.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 07-16-2011, 05:09 PM   #3
Vance71975
Recipes 
 
Jan 2011
Bryan, Ohio
Posts: 817
Liked 11 Times on 10 Posts


Quote:
Originally Posted by Nateo View Post
A basic brine is just water, salt, and sugar. I just kinda throw it together to taste. I'd say about twice as much salt as sugar, by volume. Start at 1 cup salt and 1/2c sugar per gallon and go from there.
Awesome thanks!
__________________
The mind is like a beer, it does the most good when it is opened.

 
Reply With Quote
Old 07-16-2011, 05:21 PM   #4
corkybstewart
HBT_LIFETIMESUPPORTER.png
 
corkybstewart's Avatar
Recipes 
 
Jun 2011
Carlsbad, NM
Posts: 1,280
Liked 207 Times on 149 Posts


If you're going to brine it for a long time throw some chopped onions and garlic in there too.

 
Reply With Quote
Old 07-16-2011, 06:16 PM   #5
Nateo
 
Nateo's Avatar
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


Yeah I didn't mention it, but I always add spices to the brine, depending on the kind of meat I'm brining. Bay leaves are usually a good spice to add.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 07-18-2011, 03:15 PM   #6
strat_thru_marshall
 
strat_thru_marshall's Avatar
Recipes 
 
Mar 2010
Oklahoma City
Posts: 1,641
Liked 31 Times on 25 Posts


You're going to start brining ANYTHING you grill after this!!

I like to use a 2 qt tupperware container and fill it about half way with water, add about 1/2 cup salt, 1/4 cup brown sugar, then about a tablespoon of black peppercorns, garlic powder, and whatever herbs you want to infuse with. I like rosemary and thyme for chicken!

Also, you can throw in chili powder, onion powder, curry powder...anything you have in the spice cabinet. Anything you put in the brine will be infused into the meat.

As a point of reference, I typically start with a salt to water ratio of 1 cup per gallon of water, it makes it easy to scale a brine batch up or down without having to make a full gallon, or use too much/little salt.

 
Reply With Quote
Old 07-18-2011, 03:33 PM   #7
Bensiff
 
Bensiff's Avatar
Recipes 
 
Mar 2008
, Washington, the state
Posts: 4,896
Liked 385 Times on 304 Posts


I'll have to say, Alton Brown's orange juice brine is awesome and my go to brine recipe whenever I buy a chx fryer to bbq.

Here it is posted by ol' TexLaw in another forum:

http://forum.texasbbqrub.com/showthread.php?t=29962

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sausage casing questions parrothead600 Meat Smoking, Curing and Sausage Making 3 01-05-2011 04:59 PM


Forum Jump