Smokin-It User Forum!
Recipes => Poultry => Topic started by: MC1960 on November 18, 2018, 04:43:11 PM
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I have a lot of ice packs, the kind that comes shipped with medications, in the freezer, and I was thinking about putting these in the ice chest along with the turkey for brining. Any thoughts on doing this over using ice?
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I have a lot of the same ice packs... they leak pretty easily and the brine could cause cross-contamination if they come in direct contact. Probably not a health hazard, as such, but not desirable. I have my brining tank (a 10g insulated water cooler like ball teams use), a bunch of those ice packs, an XL Zip Loc bag, and some regular ice that I use. Put a couple ice packs in the bottom. Insert the zip loc. Fill with brine and meat. Carefully insert four more ice packs around the sides of the cooler between the cooler wall and zip lock. Place a couple ice packs on top of the sealed zip lock and then cover with loose ice. This can last for a couple days and adding more ice is easy.
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Freeze water bottles.
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+1