Poultry often tends to be over-brined, IMO.
For best results, a 0.75% to 1.0% equilibrium brine is, usually, plenty—moisture retention, seasoning, without a 'cured' texture
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Poultry often tends to be over-brined, IMO.
For best results, a 0.75% to 1.0% equilibrium brine is, usually, plenty—moisture retention, seasoning, without 'cured' texture
