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The maximum soaking time will depend on the size of the item you wish to brine. Here are some suggested times. Comparable items (such as a duck, which is about the size of a 3-  or 4-pound chicken) will require the same soaking time.


Fish/small meat items (4–6 ounces): 30–60 minutes Boneless chicken breasts, pork chops (6–10 ounces): 2 hours Whole chicken/bird (2 pounds): 4–6 hours Whole chicken/bird (3–4 pounds): 8–12 hours Pork loin (4 pounds): 12 hours Roast/large meat item: 2–3 hours per pound Whole turkey (10–15 pounds): 18–24 hours Whole turkey (more than 15 pounds): 24–36 hours NOTE: If you accidentally soak your item too long or add too much salt, you may resoak the item for half the original time in unsalted water and the salt will balance out.

BASIC BR I N I N G R E CIPE ½ gallon water 1 cup kosher salt ½ cup sugar 2 tablespoons cracked peppercorns 6 cloves garlic, smashed 3 bay leaves, crushed Approximately 8 cups ice — reserve until after boil (may need more ice to reach total of 1 gallon of liquid) Bring all ingredients (except ice) to a boil, transfer solution to a container large enough to hold brine and item. Add ice and stir until dissolved. Cool brine to 41 degrees, add item and soak for appropriate time (according to meat/ weight chart). Remove from brine, dry, lightly season with salt and pepper, and cook as desired (no deep-frying). *CHECK OUT THE APPLE CIDER BRINE RECIPE ONLINE AT WWW.INSIDECOLUMBIA.NET Brook Harlan is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He is a culinary arts instructor through the Columbia Area Career Center and is Inside Columbia’s food editor. NOVEMBER 2014 INSIDE COLUMBIA


Inside Columbia Magazine November Issue  
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