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Started By
Message
re: Pork Loin Swim'n in Brine
Posted on 7/17/13 at 8:28 am to StinkDog12
Posted on 7/17/13 at 8:28 am to StinkDog12
quote:
But I would have surely messed up the chicken that I plan to do tomorrow if I would have let it soak for 20 hours or so like I was thinking.
Use 1 hour per lb as a rule of thumb on chicken/turkey and you'll be fine.
quote:
Just curious, what would happen?
Probably would have been salty as hell and tasted horrible as well as making it pretty much a big pile of mush (sp?).
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