Brine

[Kingfisher]

Can you use the same "brine" for chicken and pork?

[Hook]

Brine for pork as in curing? The salt content will have to be higher than a brine for smoking or frying a chicken. One is for preserving an he other is for retaining moisture in the bird. If I'm understanding you right

[Jogeephus]

Yes but normally you change the recipe for the different meats since some spices go better with pork than with chicken.

[Kingfisher]

I tried this with some chicken today. Soaked it overnight with salt/sugar. Seemed to work! Thanks

[greybeard]

Yes but normally you change the recipe for the different meats since some spices go better with pork than with chicken.

Will it work on sliced bologna? (I happen to like fried bologna, biscuits and gravy)

[Jogeephus]

Yes but normally you change the recipe for the different meats since some spices go better with pork than with chicken.

Will it work on sliced bologna? (I happen to like fried bologna, biscuits and gravy)

I think brining bologna would be sacrilegious and surely land you in the bowls of he77 with a big shovel and no gloves. However, pickling bologna is a completely different thing. Pretty sure that'll lead you to sainthood.

Kingfisher, you need to be careful and not brine the chicken too long or the protein will be changed so much it will turn to mush. Here is a good time table you can use as a reference. Its correct for most of your mild to moderate degree brines.

http://www.cookshack.com/store/Smokin-O ... c528293328

[Kingfisher]

Now you tell me ....;). Thanks for that link Jogee! It didn't break down. I had another piece for a snack this morning. Thanks again for the tips.