So whats a good brine recipe?

[Merth]

Whats a good brine recipe & ingredients, and how do you go about brining something. Thinkin about doing it to the dog first and see how he turns out.
Merth

[Greathounder]

If I remember I used to use 1 cup of kosher salt and 1 cup of sugar to 2 quarts of water. Them add any flavoring, such as worstershire, hot sauce, liquid smoke or what ever. Brine for 12 hours. Oh, never the dog, their legs are toooo long, maybe the cat :lol:

[JamesB]

Ifn u be talking about turks or other types of avians, try this one out... I've used it as a brine and an injection on turkeys and it is pretty darn good... check out the link to another BBQ forum for the details...

http://www.bbqsearch.com/turkey/22571.shtm

htHs,
James.

[Uncle Al]

Hi,

I use the following recipe all the time with great success.
1 12-14 lb turkey
1 gal apple cider or juice
1/2 cup brown sugar
1 cup kosher salt or 1/2 cup table salt
1/2 cup honey

Heat just till all the ingredients are fully dissolved and then cool in the fridge till at least 40°. Drop the bird into the bucket (5 gallon pail works great)and brine bird 12 to 24 hours. Rinse well, pat dry with paper towels and then let the bird dry uncovered , in the fridge, for 12 hours. This helps crisp the skin a little.

Get some rub under the skin and then smoke that birdie !!!!!!!!! :D :D

Al

[texas john]

Go to foodtv.com and type in turkey brine and use Alton Browns method. It works great

[Woodman]

Dirty Ron had a great one. I just ate the turkey breast he sent home with me last week(vac pac) and it was the best turkey I ever ate! (that didn't have Texas Pepper Jelly on it! :wink: Woodman

[Texana]

:lol: :lol: :lol:

[Dirty Ron]

Glad ya liked it wm-even though you DID eat it that day...

Oh, I forgot. You were a little past toasted to remember :lol:

[Texana]

Past toasted ... its a way of life with WM ....

[Buckeye]

Past toasted ... its a way of life with WM ....

That wood meen Burnt! :lol:
Welcome ta tha club Woodnegro. 8) 8) :twisted: :twisted: :lol: :lol:

[Texana]

:shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock:

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[bigwheel]

Try this:

Bigwheel's Top Secret Grand Prize Winning Chicken Brine

1 cup brown sugar
1 cup pickling salt
2 T. minced dry onyawn
2 T. granulated garlic
2 T. dry mustard
2 T. Tex Joy liquid crab boil
2 T. coarse ground black pepper
2 T. bbq rub (dont use any rub with any form of meat tenderizer in it)
3/4 cup Kikko Man soy sauce
3/4 cup Brer Rabbit mild flavored molasses
1/4 cup Lea n Perrins wooster sauce
1 Bay Leaf
1/2 t. Mixed Italian spices

Dump all this junk into a 1 gallon glass pickle jug and fill up the jug with hot water from the tap. Screw on the lid and shake it up good. Let it set on the counter for a few days or weeks shaking it occasionally. Day or two before you plan on using it put it in the ice box and get it ice cold. Place 2 chickens..split or otherwise or one whole turkey. Place the goods breastes side down down in two double bagged Glad brand un-scented tall kitchen garbage bags. Shake up the cold brine and dump it over the fowl(s) Squeeze out the air and tie a knot in top of the bag. Toss it in the icechest with ice and let it rest at least 8 for split chicks..12 hours for whole chicks..can go up to 24 hours for a turkey lurkey. Shake the bag occasionally if its handy. That be enough brine for 2 fat split chicks or one whole turkey. Dont dump the leftover brine on your wifes begonias. That makes wimmen real hot.

bigwheel




Whats a good brine recipe & ingredients, and how do you go about brining something. Thinkin about doing it to the dog first and see how he turns out.
Merth

[Woodman]

Thanks Wheel. Since Ron didn't take up the hint and post his recipe, I'll try yours. :wink: WM

[Smoke Daddy]

Wood....this sounds incredible...but where in the hell are us Yanks gonna get Brer Rabbit Crab Boil or Tex Joy molasses???? :roll:

[bigwheel]

In this area Kiroger has Brer Rabbit mild molasses and Academy Sports has Tex Joy crab boil. But them items aint super critical. Zatarains crab boil works good too (or you can leave the crab boil plumb out..just seems to give it a little extra zing). Steens or Mrs. Smiths Cane Syrup aint a bad sub for the molasses.

bigwheel

[Dirty Ron]

geez WM.... :oops:

It's pretty simple, and close to uncle al's

apple juice
kosher salt
brown sugar
white sugar
honey
whole cloves

couple oranges

bring the top 6 ing to a boil, refridgerate. Slice up the oranges, throw in the brine. turkey, overnight at least. Chickens only take a few hours

[Woodman]

OK I'm gonna try a hybrid of Bigwheel's and Dirty Ron's. Let ya know how it turned out. WM

[TexLaw]

This is my favorite bird brine (also works well with pork):

(courtesy A. Brown)

1 qt vegetable stock, chilled
1/2 cup kosher salt
1/4 dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water

Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 8-48 hours.

This is enough for 2 chickens, one turkey, or one pork butt. For chickens, I like to skin and cut into quarters. You can fit one chicken's worth of quarters in a one gallon Ziplock baggie with enough room for brine.


TL

[Uncle Al]

Hi,

I use the following recipe all the time with great success.
1 12-14 lb turkey
1 gal apple cider or juice
1/2 cup brown sugar
1 cup kosher salt or 1/2 cup table salt
1/2 cup honey

Heat just till all the ingredients are fully dissolved and then cool in the fridge till at least 40°. Drop the bird into the bucket (5 gallon pail works great)and brine bird 12 to 24 hours. Rinse well, pat dry with paper towels and then let the bird dry uncovered , in the fridge, for 12 hours. This helps crisp the skin a little.

Get some rub under the skin and then smoke that birdie !!!!!!!!! :D :D

Al

I almost forgot,
This year I used cranberry juice 50:50 with the apple juice and it added a nice background flavor to the turkey. Kinda like having the cranberry sauce in the turkey.

Uncle Al