Thread: Rabbits and brine

Originally Posted by MB

Brined a goat leg before roasting. Came out well, but not perfect. Tender/moist and no strong taste, but a little too salty. Will reduce brining time on next attempt.

How long did you brine that for?

Originally Posted by GWH

How long did you brine that for?

9 hours. Way too long according to what I've read subsequently.

Originally Posted by MB

9 hours. Way too long according to what I've read subsequently.

yeah if you have to leave it longer just reduce the salt content even further, like overnight in the fridge id use half the salt id normally use

Originally Posted by Bill999

yeah if you have to leave it longer just reduce the salt content even further, like overnight in the fridge id use half the salt id normally use

Because a rabbit is not something people will miss there is room to experiment.

I get a lot of complaints if I oversalt the brine.

24hrs, mild brine seems to work. You possibly get deeper penetration of the brine, but I'm speculating. I just do 24hrs because it's the normal spacing between an evening shot and the following days dinner. Possibly closer to 20hrs

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