I got a fresh 22 lb Shady Brook Farms turkey at my local Giant. The label said 75mg sodium per serving, so you bet I brined that sucker! I used the regular amount of salt for brining, and I think that I could have added more. Also, I could not find anything on the package about it being injected at all.
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Last edited by Thunder77; November 26, 2016, 09:19 AM. -
I bought a dozen 13 or so lb fresh turkey's from Sam's. They said injected with a solution. I added 1/2 teaspoon of salt per stick of butter that we injected in each turkey or so, lightly dry brined under the the skin, along with the S&G/Desert Gold/Cherry rub we applied, and a good dose of those same three on top, with some salt added into the S&G/Oil rub, and both those rubs have salt.
They were not salty enough for me. The dozen family/friends who came by all loved them, they said, but they would have fallen over backwards in love...if the birds were salted enough.
In the moment I looked for the listing of salt in the ingredients, and I was having trouble finding it. Then got distracted by the urgency of the production, and I should have kept looking, and added more salt.
I love salt. #it'sBiblicalComment
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I'm finding that a bird or any injected bird part might have anywhere from 1-2%, 5-6%, and just over 11% when they may contain up to 10%, 15% and 12% respectively of a solution, on average....maybe.
It literally ranges from almost NO salt added to almost what the label claims.
I've witnessed a whole bird with up of to 12% of a solution literally have 0.01%
No wonder I've had so much unsalted salted poultry.
I also can't I believe I walked a mile this morning to not see one stinkin' deer. Oh well, still got a few hours.Comment
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St. Louis ribs just went in the fridge for some dry brine time. I used 1/4 tsp of Kosher salt per pound of ribs.
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Just to let you know I believe all of Hormel's pork products are injected.Comment
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