Raye Minor
05-13-2005, 06:58 PM
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Pasmoker's Chicken Brine
From Pasmoker
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Ingredients:
To 1 gallon cold water (or more depending on the size of your bird) add the following items:
1-1/2 cups kosher salt
1-1/2 Tbsp. crushed or minced garlic or garlic powder
1/2 Tbsp. onion powder
1/4 cup black pepper
1/2 oz. maple extract flavoring
A couple of bay leaves
A few cloves (or if ground already, add to taste)
Let soak overnight. Rinse well & dry before smoking.
Smoke for 4 hours continue to cook until bird temperature is 170° F. Suggested wood is maple.
PAsmoker's comments: I've brined many birds & they always come out really juicy.
I've also have adjusted this recipe by adding various items such as:
A can of ginger ale
1/2 cup of molasses
A little lemon juice
Pickling spices.
Pasmoker's Chicken Brine
From Pasmoker
http://www.susanminor.org/images/smokers/sunsepa.gif
Ingredients:
To 1 gallon cold water (or more depending on the size of your bird) add the following items:
1-1/2 cups kosher salt
1-1/2 Tbsp. crushed or minced garlic or garlic powder
1/2 Tbsp. onion powder
1/4 cup black pepper
1/2 oz. maple extract flavoring
A couple of bay leaves
A few cloves (or if ground already, add to taste)
Let soak overnight. Rinse well & dry before smoking.
Smoke for 4 hours continue to cook until bird temperature is 170° F. Suggested wood is maple.
PAsmoker's comments: I've brined many birds & they always come out really juicy.
I've also have adjusted this recipe by adding various items such as:
A can of ginger ale
1/2 cup of molasses
A little lemon juice
Pickling spices.