[Sca-cooks] Brining and salting

[grizly]

-----Original Message-----
> > > >  Well, we weren't able to get a cooler or bucket for
our turkey so we are thinking of doing the salting technique
mentioned in this article. We'll let you know how it comes
out.

We have managed to get a 14 lb free-range fresh turkey
so it should be terrific!

Gunthar < < < <

Man, use a cheap tote from the bargain store.  Doesn't need to be
outrageously food grade since we aren't talking about long term storage or
direct contact or anything.  I've heard tell of people using the sweater
storage bags fro closets as brining bags, too.

Not discouraging the salting technique, just stimulating your creativity
before casting of the brine.


niccolo difrancesco