KathyV Posted July 4, 2014 Share Posted July 4, 2014 I am wanting to do a brine for a chicken that is in the Well Fed book and is there a type of salt that works better than another? The recipe just says salt. Can't wait to try this! Link to comment Share on other sites More sharing options...
HollisC Posted July 4, 2014 Share Posted July 4, 2014 I've always used sea salt in that recipe and it turns out awesome! I also brined pork chops with that same recipe and had the juiciest chops I've ever made! So easy! Enjoy! Link to comment Share on other sites More sharing options...
KathyV Posted July 4, 2014 Author Share Posted July 4, 2014 HollisC, Did you marinate it for more than the 2 hrs? I will have to try it with pork, and maybe a steak? Link to comment Share on other sites More sharing options...
soon50 Posted July 8, 2014 Share Posted July 8, 2014 I made that recipe a couple of days ago! I brined it for 6 hours (as I went out during the day) and then put the spice blend as she recommends. Put it on the BBQ and then used the moroccan sauce on it as she suggests. It was fantastic. Very juicy. But I must say that I don't eat meat so I went on my husbands word on how it tastes and he does tell me when he doesn't like things. Oh, the spice blend went great on my sweet potatoes today too Link to comment Share on other sites More sharing options...
HollisC Posted July 9, 2014 Share Posted July 9, 2014 HI~ I brined my chops for 8 hours...alot longer than Melissa calls for the chicken in her recipe but chops need extra I think! Link to comment Share on other sites More sharing options...
KathyV Posted July 10, 2014 Author Share Posted July 10, 2014 made the chicken this weekend and it was fantastic! HollisC- I let mine set in the Brine for a good 24hrs. I will have to try it with the chops or maybe a loin!? Link to comment Share on other sites More sharing options...
SweetieBsMom Posted July 15, 2014 Share Posted July 15, 2014 When I use this brine, I usually brine overnight. I've done it with chicken (breasts/chicken thighs) and pork (chops). I use kosher salt when I do brine. Link to comment Share on other sites More sharing options...
KathyV Posted July 15, 2014 Author Share Posted July 15, 2014 what's the difference when you use kosher salt? Or is it just a preference. Link to comment Share on other sites More sharing options...
Derval Posted July 26, 2014 Share Posted July 26, 2014 I often use a lazy version - just salt & water for 2 hours for chicken breasts. I tried brining a whole chicken & the difference was minimal so I wouldn't bother doing that again. Must try pork chops - the supermarkets here (Ireland) sell "basted" pork chops & loin but they are injected with a mix including dextrose - and I do not want to pay for water pumped meat anyway! Link to comment Share on other sites More sharing options...
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