/ck/ - Food & Cooking

You might want to check your calendar. Thanksgiving is still another month and a half away.

>>19779406
comedic genius holy shit!

>>19779398
I just ran the numbers and it's too much salt imho. You could brine for a shorter time and maybe that wouldn't get too salty, but with that much salt I wouldn't go longer than 3-4 hours.

The general rule of thumb is 1 tbsp salt per cup of water, or 4 tbs per litre. This comes to 1.875 cups of salt for the water you're using. You can definitely adjust that up a bit to maybe 2 cups but don't overdo it!

Also sugar often makes very little impact until you start approaching the same ratios as the salt. Some brines use significantly more sugar than salt (not saying you should do this though). I would go with 1 cup of brown sugar, it won't turn the drums sweet but it'll allow for a nice caramelized skin.

I tend to fully coat with spice rub but it depends on your guests, some people might not want anything too spicy or intense. If you're baking uncovered don't go over about 340º (except maybe right at the very end) because a lot of the spices and sugars will burn and fully burnt is not good.

>>19779437
wow thank you
okay ill take it out after 4 hrs then and dry it and oil it up and apply my rub and then i'll just leave it on a drying rack in the fridge for the remainder of the time

>>19779458
yw anon

and that should be fine - you're using plain fine table salt right? if you're using kosher salt or big flakes then that's different. but if you're using fine salt the 4 hours should be enough and it won't get too salty in that amount of time I think. you'll have to let us know though

>>19779469
I’m using kosher salt

>>19779481
oh, shit. yes you had the right amount of salt then and 15 hours, although fairly long, should be fine.

I've never mastered the kosher/fine salt conversion but I'm told it's just a 2:1 ratio. So yeah, 2.5 cups is about right if you're using big salt

>>19779495
alright then i'll let it ride fuck it

>>19779501
awww yea

post progress and results anon. i fucking love turkey drumsticks

>>19779469
Where did you find a recipe for brine that didn’t use kosher salt?

why does canada exist?
they have no culture

>>19780427
https://www.exploratorium.edu/food/recipes/basic-brine

I used to have one about 10 years ago that was more a sugar based brine (more sugar than salt) which was really great sometimes for grilling chicken and sometimes pork, but I lost the link and I don't remember the portions anymore so I just wing it :<

>>19780428
because you touch yourself at night

in the oven 400 for 1.5hrs gonna take em out soon

Shhh they’re sleeping

>>19782151
lookin naice

>>19779437
This, looks like too much salt. I'm using 6% brine for overnight brining, up to 24hrs, which comes to about 450g of salt for your 7.5L. Whatever that is in retard cups.

>>19782151
Your place is disgusting. You couldn't put some tin foil down on the tray, either?

>>19779495
Or... You could just weigh your salt like a sane person. That way you don't have to care what type of salt you're using.

>>19782259
eh, I don't think scales are all they're craic'd up to be

Okay verdict it was amazing, wasn’t too salty and I left it in for about 18hrs
would go a bit easier on the rub tho because the cure definitely added a baseline salt level, or just leave salt out of my rub next time

1.5 hours at 400 and it was still juicy which was a major success

>>19782366
fuckin sweet! glad to hear it worked out. I had a similar experience about a week ago where I brined a chicken overnight (with just about normal or slightly below normal ratio salt brine) and due to unplanned occurrances I ended up having to leave it brining an extra night, so like 30 hours instead of 18.

I seasoning with a salt-free blend and HOLY SHIT IT WAS PERFECT. totally changed how I plan to do this stuff from now on, the extra time is worth it as long as you keep the salt in mind during preparation.

Nice work OP I hope everyone enjoyed and gave thanks

>>19782366
nice, did you try any sugar like the other anon was talking about?
never heard about sugar salt brining

>>19780428
as opposed to american culture which revolves around niggers?

>>19782487
>>19782581
Happy thanksgiving bros

Yes I added like a handfull of brown sugar in the brine (didn’t measure) I don’t think I added enough to make any effect

I did have brown sugar in my cajun rub it definitely helped the skin crisp up for sure made a huge difference

>>19779398
Where does one buy turkey drumsticks? I don't think I've ever seen them at my local grocery stores (Winco, Fred Meyer, Safeway, Grocery Outlet, etc.).

>>19782868
go to a butcher around this time and ask at the counter if you don't immediately see them
this time at least for me is thanksgiving time but maybe in November for Americans you'll start to see turkey everywhere

>>19782868
>>19782956
and it's pretty cheap too usually 2.50 an lbs for turkey legs

>>19782256
why would you willingly create waste for zero reason