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re: Brining a turkey - Fresh or Frozen?
Posted on 11/21/11 at 9:39 am to CT
Posted on 11/21/11 at 9:39 am to CT
** WARNING **
The link is for a download of a Word file. FWIW I downloaded and sacanned, but YMMV
A.F.B. BRINING
I tried to find a net posting of the Brining FAQ, but it seems it is not up as a webpage anymore. I came across this AFB compendium that contains the Brining FAQ By Mikey Lulejian. IMVHO it is a bit disconnected, but it is worth reviewing in detail.
For me, you can't go wrong w/ The Fat Man's Brine for 3 days (refrigerated of course), and bbq'd to 165°F at center of breast.
HTH
The link is for a download of a Word file. FWIW I downloaded and sacanned, but YMMV
A.F.B. BRINING
I tried to find a net posting of the Brining FAQ, but it seems it is not up as a webpage anymore. I came across this AFB compendium that contains the Brining FAQ By Mikey Lulejian. IMVHO it is a bit disconnected, but it is worth reviewing in detail.
For me, you can't go wrong w/ The Fat Man's Brine for 3 days (refrigerated of course), and bbq'd to 165°F at center of breast.
HTH
This post was edited on 11/21/11 at 11:55 am
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