brine

12/30/23 Good morning I will be making a 5-pound roast beef for New Year's Eve. I've cooked many before, but this year I want to try something new and use a brine. Having never brined a roast beef, I would love to get some suggestions from the group. Wet vs dry? Ingredients? How long to bring...

Hey guys, Craw here from the great state of Iowa. Go Hawks! :cool: Long time (on and off) lurker, but I thought I would finally register and introduce myself. This is a incredible resource for us outdoor cooking enthusiasts, and I hope I can share a little bit of my knowledge/advice with all...

I bought an el cheapo turkey at Walmart for $.89 lb. I decided to brine it with a brine package from Fire and flavor. The brine mix had a boat load of rosemary with lots of peppercorns too. It smelled great. Brined over night, rinsed, then air dried overnight. Day of smoking, mother nature had...

Hey all! I have one of those Briner brining buckets which should hold two 8# turkey breasts, but I'm not sure if I'll be able to get a whole lot of liquid brine in there as well. With brine, as long as you have adequate coverage do you need a lot of extra in there?

I just made the best ribs I've made so far, and I brined them. I used the same rub I always do (with salt) and the ribs came out awesome--not overly salty at all. The ribs were a little richer than usual, but in a good way and that just made the ribs go farther (most people had 2-3 ribs instead...

Hello all, two things I wanted to try out this weekend. First, was to try out some Peach wood that I bought a few weeks ago, at Bass Pro Shop. 2nd, I also wanted to try out the Fresh n Easy dry brine mix, that I picked up last year, right around the holidays. Per the instructions, I rubbed the...

Hello Everybody, I've been wanting to try this brine mix that I picked up at Bass Pro Shop awhile back. Yes, it says it's for trout, but, I'm sure it's good for just about any fish. I also found some nice looking salmon at the store the other night, and decided it was would be a great weekend...

An ingredient I am considering for occasional use is sodium erythorbate, which is used in some sausages and supposedly allows for a much shorter brine time, as little as 24 hours for bacon and hams that are to be smoked. While a longer brine time is not a particular problem for me, a fast brine...

I picked up some Amesphos with the idea of making my own hotdogs in the not too distant future. I'm just waiting for some casings to arrive from Australia. I was making a brine to do a homemade version of Chick-Fil-A chicken breast sandwiches. And I'd read about the Amesphos being good for...