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Started By
Message
Brining a Turkey Breast
Posted on 5/6/13 at 11:37 am
Posted on 5/6/13 at 11:37 am
I put a breast in the fridge to thaw yesterday as I intend to try my hand at smoking it this weekend.
My question is, does it matter what kind of container I brine it in? I've never brined anything and the only this I have that it will fit in is a big stainless steel stock pot.
Probably a retarded question but I've noticed with cast iron that you can get a "metal" taste in the food until the pot is well seasoned..........and anytime I've seen anything brined it was in a plastic container.
My question is, does it matter what kind of container I brine it in? I've never brined anything and the only this I have that it will fit in is a big stainless steel stock pot.
Probably a retarded question but I've noticed with cast iron that you can get a "metal" taste in the food until the pot is well seasoned..........and anytime I've seen anything brined it was in a plastic container.
3
Posted on 5/6/13 at 11:39 am to CBLSU316
quote:
stainless steel stock pot.
thats fine
Posted on 5/6/13 at 11:40 am to CBLSU316
I would brine it either in a big arse bowl or an ice chest. Heck, go buy a cheap Styrofoam one at Walmart just for that purpose.
Posted on 5/6/13 at 12:01 pm to timbo
Ice chest maybe.........I'm gonna say no to the styrofoam.
Posted on 5/6/13 at 12:02 pm to timbo
5 gallon food grade bucket.
got it at lowes for about $7.00
got it at lowes for about $7.00
Posted on 5/6/13 at 12:06 pm to CBLSU316
hopefully the breast still has the skin on, yes?
container shouldn't matter. just use some tupperware or a mixing bowl.
well season that bad boy then!
container shouldn't matter. just use some tupperware or a mixing bowl.
quote:
Probably a retarded question but I've noticed with cast iron that you can get a "metal" taste in the food until the pot is well seasoned
well season that bad boy then!
Posted on 5/6/13 at 5:17 pm to Rohan2Reed
Bump for evening crew.
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