I'm just now removing a few from a nice 5-day injection/soak. Brining is the secret. The brining process is unique and adds incredible moisture in that salt entering the cells alters the protein structure. However, in meat brined less than six hours may be dry when cooked. Conversely, in meat brined more than 24 hours, the texture will become mushy as the salt begins to break down interior muscle fibers.How do you fellas manage to make a good juicy C.bacon without further drying?
Chickens and turkeys naturally contain some salt and lots or water, which coexist in a happy balance until we throw it off. Nature restores order (called "equilibrium") by moving water to the surface where it dissolves salt. Doesn`t this cause the meat to dry out? You bet it does! This is where correct "timing" comes in on our part. If we cook a bird that has been brined for merely three hours, the cooked product is drier than if we hadn`t salted it to begin with. However, if we cook the bird after six or more hours of brining, the results change entirely. By that point, the exterior salt had pulled so much water to the surface that the balance of the salt concentration had changed. To "restore equilibrium, the water simply changes directions, flowing back into the meat, but this time the salt "goes along for the ride" although it is dissolved. You may ask if other compounds or spices can be introduced into the meat by this method. The answer is yes, IF... the flavoring agent is water-soluble. These include sugars and salts, black and cayenne pepper, chili powder and paprika. If the compound is `fat-soluble`, such as capsaicin in peppers, it won`t work.
Best Wishes,
Chuckwagon
My eyes would look like a couple of sheep droppin's in mercurochrome. Nice job pal. Did you say your next huntin' trip is out here in Utah and you're bringing the CB? Mmmmmm. 
