I think the use of a powdered stock AND salt will be the cause for a bit salty - Id be inclined to double the stock powder and drop the salt altogether if you wanted to flavor in that waybobzed57 wrote:Great discussion thread.
I had my first crack at brining last weekend when I brined a whole chook in a brine of 2l chicken stock (powdered), 1.75l water, 3/4 cup of cooking salt, 1/2 cup of honey and 1tbsp of cloves. Popped in a zip lock bag for 20 hours and cooked in the Kamado.
The flesh was the moistest chicken I've ever eaten although when it was warm, it was salty. Not unpleasantly so, but to taste more than I would normally use. But, when the meat was cold it had that wonderful cured meat flavour and made a fantastic sandwich the next day. I suspect a bit more playing around with quantities and time, I'll work out a happy medium.
I'll also give the chicken wing test a shot.
Cheers and thanks for the tips.
Iv found along as there is some sort or salt/sugar is any form it will work
I did a duck in orange juice and a salty Asian duck spice