Smokin-It User Forum!
Recipes => Brines, Marinades & Injections => Topic started by: Barrel99 on January 27, 2015, 02:13:43 PM
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I never tried boiling the brine first, cooling it and then using it. I always use it directly from filtered tap water. Some recipes call for it. Has anyone tried it or have thoughts on it?
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Boiling is simply to dissolve all your solids and open the dried herbs and spices.
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I have never brought the water to a boil, but I do heat about 3-4quarts of water and add the salt and stir until dissolved. Then I add the dark brown sugar, stir. I then add the 3-4quarts to a 2 gallon pitcher and fill with cold water.
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You can dissolve salt and sugar with hot water it doesn't have to boil. However when I add solid spices in a brine, like pickling spice mix, bay leaf or Juniper berries I boil them for a few minutes then let them steep to get their full flavor.
Typically I only heat 2 quarts or less then cut that with ice and cold water.
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You can dissolve salt and sugar with hot water it doesn't have to boil. However when I add solid spices in a brine, like pickling spice mix, bay leaf or Juniper berries I boil them for a few minutes then let them steep to get their full flavor.
Typically I only heat 2 quarts or less then cut that with ice and cold water.
Ed Zachery!
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I typically only heat 1-2 quarts of water for a 1 gallon brine and 2 for a 2 gallon brine. Then I mix in cold water in ice for the remaining liquid. The ice and water almost instantly cools down my brine so I don't have to wait as long to add my meat.
I don't usually get it to a full boil, but I take it right up to that point where it is about to start boiling.
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I never bring to a full boil, either, but a "high simmer," with 1/2 the liquid. 10-15 minutes in the heat to dissolve all the solids, and as Dave says, "open up the spices" (great way to put it)! Cool with ice for the remaining 1/2. Much easier mixing with heat.