Equilibrium brine for Rotisserie chicken

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pmomidi
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Joined: 2017-01-01 05:36
Equilibrium brine for Rotisserie chicken

I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

When I use the formula provided in one of the videos of this website, I am coming with following numbers of salt.

Total Chicken = 50 pounds

Total meat weight with out bones = 30 pounds

Total water weight = 60 pounds

Salt needed = 271.68 grams

Does the above salt weight make sense to reach 1% salinity after 12-18 hours of soaking in brine ??

With the above salt numbers, if I need to add additional sweetener and flavors (spices), what should be percentage / grams in which any given number of spices can be added ??   I am wondering if there is a regular standard by which flavors can be added to the brine for this specific recipe that I am planning to come up with.

If any of the numbers I mentioned above doesn't make sense.  Please let me know.

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Chris Klindt
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Joined: 2015-12-21 04:11

From you post above:

"Does the above salt weight make sense to reach 1% salinity after 12-18 hours of soaking in brine ??"

In an equilibrium brine the amount of salt would create a 1% brine, 0.5% in the water and 0.5% in the chicken at equilibrium. A general rule of thumb would be 0.5% to 1.5% salt in the finished meat. So to get 1% salt in the meat, the brine would start at 2%.

"With the above salt numbers, if I need to add additional sweetener and flavors (spices), what should be percentage / grams in which any given number of spices can be added ?? "

The recipe is calculated in percentage and then weighed in grams using the weight of water plus meat weight, 60 pounds converted to grams total in your example.

The best place to get information on percentage of spices is sausage makers such as this site . Be aware that the percentage used is in the ground meat not a brine. I do not use spices much in brines because expense of the amount of spices needed. I generally make a small water/alcohol extract in simmering water (pasteurizes the blend) to extract the spice/herb flavor, filter, cool and inject into the meat.

I have also seen discussions of how far spices/herbs travel below the meat surface because of particle size. You will need to experiment with what you think if used in a brine.

Chris

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I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

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Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

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I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 1

hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

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Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

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