Hey all , well this brine is new to me 50 yrs of raising and butchering my own meat birds and rabbits . ive always used ice that melts down over night . i put the carcass on the ice once im done i add more ice and let that sit over night . i have friends that told me about the salt sugar brine and told me their chicken meat is Salty . i think the salt is overrated my birds are always tender my rabbit is always tender, what's the salt supposed to do ?
