Too much Apple Cider?

[Dave L.]

Can you use too much apple cider in a brine. I'm going to brine my 18# turkey using half apple cider and half water. I'm not useing any other sweetener, just the recommended amount of salt. So the brine is water, apple cider and salt. Should I dilute the cider more or do you think this will work?

 

[Paul H]

Dave, as long as you use the right amount of salt for the liquid used I don't think it matters what liquid you use except beware of a liquid that adds too much acidity such as orange or pineapple juices.They can be used but watch your brine time with them. However, if you decide to use more liquid than the recipe calls for because you find yourself short adjust the salt up to match the additional liquid.

 

[Dave L.]

thanks Paul, One other question. I just starting making the brine and I can't get the salt to dissolve. I'm using a little more than one cup of Morton Kosher. I put it in a pot with two cups of water and heated it to a boil. It has been on for about 45 minutes and it's not dissolving. Does the salt have to be dissolved to work or can I just throw it in the brine not dissolved?

 

[Matt_G]

Once your solution has boiled for a few minutes, it will be saturated and won't dissolve any more.

A simple approach is once you've reached the saturation point, pour off the salty water, leaving the solids (salt) behind. Add another 1-2 cups water, return to boil. Repeat as necessary until all solids are dissolved.