Raye Minor
05-13-2005, 06:38 PM
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Mallard's Quick and Easy Brine,
by MallardWacker
http://www.susanminor.org/images/smokers/sunsepa.gif
Ingredients:
1 gal. of water
3/4 cup of Kosher Salt
2/3 cup of Maple Sugar
1 cup of Apple Juice
1/2 cup of White Vinegar
1 Tbsp. of Pickling Spice
1 tsp. of Fresh ground Black Pepper
1/4 cup of EVO (That is Arky talk for EVOO) (Extra Virgin Olive Oil)
1 Tbsp. of chopped Garlic
Directions:
Put water in pot and bring up to a minor boil and add all the STUFF.
Stir till all that STUFF is dissolved. And let cool to room temperature.
After the brine is cooled down put the chicken in a non-reactive container in refrigerator for 10 hours.
Smoke for 4 hours at 210° F.
Continue to cook the chicken to a internal of 165°.
MallardWacker's comments:
The out come of the brining experience was great. The chicken did taste a whole lot better than just smoking alone.
However this is what I might change:
When cooking chicken "parts" rotate your racks like ribs. I might up the SALT and SUGAR to one cup each. This brine was definitely not salty at all. Would love to taste the maple a little more. I think you could use Maple Syrup instead of sugar and get the same results or maybe better. Also add 2 Tablespoons of Pickling Spice.
MallardWacker
Mallard's Quick and Easy Brine,
by MallardWacker
http://www.susanminor.org/images/smokers/sunsepa.gif
Ingredients:
1 gal. of water
3/4 cup of Kosher Salt
2/3 cup of Maple Sugar
1 cup of Apple Juice
1/2 cup of White Vinegar
1 Tbsp. of Pickling Spice
1 tsp. of Fresh ground Black Pepper
1/4 cup of EVO (That is Arky talk for EVOO) (Extra Virgin Olive Oil)
1 Tbsp. of chopped Garlic
Directions:
Put water in pot and bring up to a minor boil and add all the STUFF.
Stir till all that STUFF is dissolved. And let cool to room temperature.
After the brine is cooled down put the chicken in a non-reactive container in refrigerator for 10 hours.
Smoke for 4 hours at 210° F.
Continue to cook the chicken to a internal of 165°.
MallardWacker's comments:
The out come of the brining experience was great. The chicken did taste a whole lot better than just smoking alone.
However this is what I might change:
When cooking chicken "parts" rotate your racks like ribs. I might up the SALT and SUGAR to one cup each. This brine was definitely not salty at all. Would love to taste the maple a little more. I think you could use Maple Syrup instead of sugar and get the same results or maybe better. Also add 2 Tablespoons of Pickling Spice.
MallardWacker