Curing and Brining is up

Oldman · January 21, 2005, 03:50:46 AM

Sorry it took so long. Mixing HTML and iB codes has been a big pain. Nestling problems I had to figure out. Plus there is no such thing as Tabs or frames in posting boards so I that also took me a while to come up with a work-about for the "charts."

Anyway here is the addy: see a few postings down.

And with that Good night Ms Gracy

http://rminor.com

JJC · January 21, 2005, 04:38:23 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 Sorry it took so long. Mixing HTML and iB codes has been a big pain. Nestling problems I had to figure out. Plus there is no such thing as Tabs or frames in posting boards so I that also took me a while to come up with a work-about for the "charts."

Anyway here is the addy:
http://www.susanminor.org/cgi-bin/iB3/ikonboard.cgi?s=93b0edb953b7c0b81848b4726ffc1734;act=ST;f=36;t=126;r=1;&;

And with that Good night Ms Gracy

http://rminor.com
<hr height="1" noshade id="quote"></blockquote id="quote">

John
Newton MA

Oldman · January 21, 2005, 01:21:41 PM

damn it another conflict in the codes... charts now messed up...will fix it I as soon as I find the bad coding or my mistake.

Edit: Ok all fixed. Here is the new addy:

http://www.susanminor.org/cgi-bin/iB3/ikonboard.cgi?s=1541176ac8d3cfc7d64c0e09d7fa82cc&act=ST&f=36&t=126&st=

http://rminor.com

bsolomon · January 21, 2005, 04:02:31 PM

Oldman,

Curing and brining looks very good. The only item I saw of concern was the high end of the brining time for whole turkey. I usually have seen this as 12-24 hours. 2 days of brining anything will probably turn it into a saltlick, as I'm sure SmokinMoe will attest.

Oldman · January 21, 2005, 04:21:33 PM

bsolomon talk with JJC about this. He did the research. My best guess is it all depends upon how strong your brime is, but I do agree that two days is kind of high for most brimes. However, I don't believe it would high with the one I use on chicken, if I was to brine a whole turkey for two days. It does reflect 12 hours to 2 days.

Perhaps you and JJC can come up with the wording explain this point I will just unlock the thread and add your reply! Ya! That way I don't have to worry with those stupid conflicting codes again. YUCK!

Now I will tell you why I hate posting boards for rich content. As simple as that lay-out looks there are over 60 codes and tags in that posting. You miss sometthing closer in the top it might not show up until the bottom of the post...!!! Or the problem shows up every where. I'm sure there are those smarter that me and this would have been a piece O cake. This is a simple example. Let say you use the [ list ] command and when you go to close it and you forget the [/] part of the close. That will effect every [ list ] [ /list ] tag below it. This sounds like a simple fix until it is mixed with HTML codes and then you made a mistake in the damn nestling.

I want clean HTML and CSS and to *ell with mixing this stuff on a posting board.... Momma Save Me from the Code Moster~~! LOL![:p]

http://rminor.com

Habanero Smoker · January 21, 2005, 08:07:22 PM

I thought it was too, but most sources confirmed those brining times for turkey. Brining times depends on the weight/size of the turkey. For a turkey that is 10-12 pounds, the brining times could be 12-24 hours. If you have a turkey that is 24 pounds, it take longers.

Bassman · January 21, 2005, 08:39:55 PM

Olds,
Very impressive, You did a great job!![^]

Jack

Oldman · January 22, 2005, 02:03:16 AM

Thanks for the kind words Bassman & bsolomon.

This is what my Webmaster had to say about it:

"I bet that took an eternity to get right. [:D]"

Well one thing for sure the learning curve was high, but now it is flat [^][^][^] !

http://rminor.com

JJC · January 22, 2005, 03:34:47 AM

Hi All,

Just wanted to reply to the concern about the brining times for turkeys (12 hr - 2 days). bsolomon e-mailed earlier and I already replied to him before I realized it was a Forum topic. Here's the gist of my reply:

First of all, bsolomon's comments (and e-mail to me), and the dicussions on this thread are EXACTLY what we need to encourage to make sure the finished product is maximally useful for All BSers, especially the newbies.

Second, Habanero is correct when he points out the the best available sources, including the USDA, recommend up to 2 days brining time for turkey.

Third, bsolomon is also correct when he points out that the experience of Bsers clearly indicates that more than 24 hr of brining makes the turkey too salty.

I thought this might be a conflict between preservation/safety and taste, so I called a contact at the FDA. He reported back to me that the rule of thumb that provides excellent safety and still should keep the taste from getting too salty is to brine for approximately 1 hour per pound for turkey. This is also consistent with the other poultry brining recommendations given in this section. Thus, a small 12 lb. bird should be brined for about 12 hours, while a big 24-26 pounder could get a day or slightly more in the brine. He also suggested using more sugar to counteract the saltiness, rather than short-change the salt concentration. He also felt that since most of us don't leave turkey or any other birds out at room temp for more than a couple of hours at the most, we should err on the side of shortening the brining time, rather than reducing the time.

My thought was to change the current "12 hours - 2 days" to "1 hour per pound" on that section, but if anyone has a different suggestions, please don't hesitiate to make it! [:)]

John
Newton MA

Habanero Smoker · January 22, 2005, 05:05:38 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 
I thought this might be a conflict between preservation/safety and taste, so I called a contact at the FDA. He reported back to me that the rule of thumb that provides excellent safety and still should keep the taste from getting too salty is to brine for approximately 1 hour per pound for turkey. This is also consistent with the other poultry brining recommendations given in this section. Thus, a small 12 lb. bird should be brined for about 12 hours, while a big 24-26 pounder could get a day or slightly more in the brine. He also suggested using more sugar to counteract the saltiness, rather than short-change the salt concentration. He also felt that since most of us don't leave turkey or any other birds out at room temp for more than a couple of hours at the most, we should err on the side of shortening the brining time, rather than reducing the time.

My thought was to change the current "12 hours - 2 days" to "1 hour per pound" on that section, but if anyone has a different suggestions, please don't hesitiate to make it! [:)]

John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote">
This is one of the best advice I have read about brining. As you probably already know, the more you read about brining, the more you come across diverse views on what brining does, what should the salt concentration be, and how long to brine.

Oldman · January 22, 2005, 02:19:32 PM

Yes I agree with Habanero Smoker. In fact I've read JJC work on this matter several times and the more I have read it the more the light has come on. My understand is clearer now.
Olds

http://rminor.com

Fuzzybear · January 22, 2005, 03:40:26 PM

You've been a busy man Olds! Nice site and I like the links to the pets and Bradley!

"A mans got to know his limitations"
Chattaroy, WA - USA!

jeanne · January 22, 2005, 04:25:43 PM

Thank you for all your hard work on this site. It is great.
I have received some Morton's Sugar Cure (smoke flavored)from a friend. He said he has used it as a brine with brown sugar and spices for jerky. He never did give me measurements. Any suggestions or recipes?
Thanks
Jeanne (green horn)

Cold Smoke · January 22, 2005, 06:59:12 PM

Hi Jeanne- here's a link I found- maybe it will answer some of your questions- good luck! I believe on the back of the bag that the cure comes in it says to use 1 Tbsp (or tsp?) per pound of meat. Sorry- can't recall which one...

http://www.alliedkenco.com/data/data_sheets/morton_curing_directions.htm

Cold Smoke

jeanne · January 22, 2005, 07:58:35 PM

Thank you so much cold. I have it in the brine. I can hardly wait to smoke it up tomorrow! [:D]