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.

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

Thanks for the response Chris. I will look in to your suggestions.