Brineing?

[eco2pia]

What is this mysterious brine you all speak of? To brine a rabbit, how much salt are you using to how much water? is it just salt and water? or?

 

[Jack]

I would brine in a mix for a similar size chicken or turkey.
It depends on the recipe, but most have herbs for flavor/marinate, a acid such as lemon juice or vinegar, and salt, from a bit, to ALOT.

 

[Anntann]

Brine is, by definition, a heavy salt/water with spicing thrown in. Basic recipe and reason it works and what it does is here:http://whatscookingamerica.net/Poultry/BriningPoultry.htm

Basically, 2cup coarse kosher salt to 2 gallon water is what I use. (or 1 cup table salt..NON IODIZED! ) Heat the water/salt mixture to get it to dissolve quickly. Add in your flavoring if you want some. (apple or orange juice is GREAT for a sweet type chicken/rabbit/duck/turkey). Garlic, sage, rosemary, whatever you feel like. Some recipes call for soysauce instead of, or in part of, the salt.

the brine will take the flavor all the way into the meat. Doesn't take long to brine...a couple of hours will give a nice light brine...it breaks down some of the toughness and keeps things nice and juicy.

Over-brining gives you really salty meat. So start with a light brine and increase until you find the right time for YOUR taste buds

eta: some cooks/chefs mis-use the term "brine" when they use just juices or vinegars to soak the meat in. without the salt, it's actually a marinade. A marinade flavors meat/veggies and if left long enough will pickle it. A brine actually changes the structure rapidly.

 

[garnetmoth]

we've found brining is good for stewer rabbits, or the naturally fed turkeys we get from a local family. Makes the meat moist and tender.

the differences Ive learned about them is a brine is basically a salt water soak (with flavors if you want) and a marinade is a shorter-term, not total immersion, that has an acid (citrus juice, wine, vinegar) that tenderizes quickly.

 

[Miss M]

I've used it for turkeys, and it works beautifully. My first one was too salty, so I cut the salt in half (or maybe to a quarter?) the next time. So I would follow Ann's advice and start with a light brine.

 

[eco2pia]

Ha! I totally lost track of this post! thanks all, I can't wait to try it, freezer camp day is here!

Also, I wonder if I need to rest the rabbits and then brine, or if I can brine directly after killing, that would take less time.

 

[Jack]

The only issue well two
I see with brining as part of freezing

is that you will push the freeze temp down (salt)
and that it will have to be a light brine as you will will have to factor defrosting as part of it,

BUT, you might, prep, use the brine to take them to ~33-32F then quickly remove them and package and freeze. Still would use a lighter brine.

 

[Iggysbabysitter]

The brine I use for turkeys has salt and sugar, it turns out amazing. I can hardly wait to brine a rabbit next week

 

[sammysue63]

Iggysbabysitter how much water, salt and sugar?

 

[eco2pia]

The only issue well two
I see with brining as part of freezing

is that you will push the freeze temp down (salt)
and that it will have to be a light brine as you will will have to factor defrosting as part of it,

BUT, you might, prep, use the brine to take them to ~33-32F then quickly remove them and package and freeze. Still would use a lighter brine.

So most of you are brining right before cooking then? that works too.

I hear you about the salt not freezing. I will keep that in mind for any I plan to store for over a months in the freezer. We eat most things within a month though--the freezer is pretty small, has a high turnover.

 

[Jack]

Actually I wouldn't worry about the freezing, it'll just push it down (make it freeze at a lower temperature)

rather the over brining as you defrost the meat.

 

[hoodat]

Just a historical aside here. I remember as a kid the backwoodsmen in Upstate New York would pack snowshoe hare in pure salt in barrels to preserve them. Snowshoes go through a regular cycle and there are years when you can hardly kick a bush without scaring out a couple in Winter.
To tell the truth the result was pretty awful but hey it was protein and a hungry man isn't fussy.

 

[mountainrabbits]

So for a light basic brine what would everyone suggest? I would like to try it on a rabbit they are about 3 lbs each so what proportions should I use? I have them resting in the fridge with nothing at the moment but would like to cook one soon.

 

[tailwagging]

I found this. it maybe helpful
http://www.crawfish-crawfish.com/how-to ... ultry.html