back bacon brine recipe

Cut off the legs and thighs and put them back into the roasting pan covering the breast and carcass tightly with aluminum foil. If your chicken parts are on the large side they may not cook all the way through in the 12 to 15.


Smoked Back Bacon And Brine Recipe Bradley Smokers In 2021 Brine Recipe Recipes Bacon

Recover and place container back in the refrigerator for a total brine time of at least 14 hours and up to 3 days.

. Facebook Tweet Email Send Text Message. As with my KFC Original Recipe hack we must first brine the chicken to give it flavor and moisture all the way through like the real thing then the chicken is double breaded and deep fried until golden brown. Use Smokehouse Products Drying Screens to help eliminate the fish sticking to the grills.

Brines keep meat moister by allowing it to retain more moisture during cooking. I brine my pheasants for about 12 hours. Wrap and freeze to jump-start another meal.

Fresh bay thyme or rosemary all work for a herby flavour or spice the brine with fennel seeds cloves dried juniper berries or star anise. This is a long time for a bird that typically weighs somewhere between 2 and 3 pounds plucked and gutted. Recipe by Southern Living April 2008 Pin Print More.

Read the full recipe after the video. Everythings better with bacon and this pork tenderloin recipe is no exception. KFC uses small chickens which cook faster but small chickens can be hard to find.

Go ahead and season the other tenderloin in the package with your favorite spice blend. Remove the dark meat to the platter with the turkey cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Place salmon on grills of the Big Chief or Little Chief Electric Smoker.

But the salt brine needs time to work its magic. Place the roasting pan back in the oven for 15 to 20 minutes until the dark meat registers 180 degrees. All cooking removes moisture from meat but brined meat loses less.

Remove the salmon from the brine and wipe each piece removing any excess brine.


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