brining a pre-brined question

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bishop952000

Assistant Cook
Joined
Dec 21, 2012
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Question
What if any, are the disadvantages of brining a turkey alreadybrined?
What if the brine I make has no salt but all the rest of my brine? Could that offset the salt of tg e pre-brine?
 
Question
What if any, are the disadvantages of brining a turkey alreadybrined?
What if the brine I make has no salt but all the rest of my brine? Could that offset the salt of tg e pre-brine?
Look up the definition of a "brine". Without salt, you can't have a brine. How will the osmotic process work without the salt? Maybe slightly if you have a very high concentration of sugar.

Just season it, don't brine it again.
I agree with this post...
 
I personally don't get much out of brining, nothing beats a good rub that is refriderated overnight......:cool:
 
I normally dont hold with brining something that has already been previously enhanced..brined..shot up...etc. Find it particularly true on birds. Brining those things again just normally push it over the edge of being too salty..but I think pumped pork profits from a brine. Just turns it into a different breed of cat. As the smart folks said..a no salt brine aint a brine.
 
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