I am working towards coming up with an equilibrium brine for a rotisserie chicken. I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine. The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.
Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??
When I use the formula provided in one of the videos of this website, I am coming with following numbers of salt.
Total Chicken = 50 pounds
Total meat weight with out bones = 30 pounds
Total water weight = 60 pounds
Salt needed = 271.68 grams
Does the above salt weight make sense to reach 1% salinity after 12-18 hours of soaking in brine ??
With the above salt numbers, if I need to add additional sweetener and flavors (spices), what should be percentage / grams in which any given number of spices can be added ?? I am wondering if there is a regular standard by which flavors can be added to the brine for this specific recipe that I am planning to come up with.
If any of the numbers I mentioned above doesn't make sense. Please let me know.