Hi every one,
I am seeking your input and advice here, and welcome any and all thoughts/ advice.
After trying many types of brine I thought I had found the perfect one. Due to low salt diets I need to lower the salt in my brine. The bird is brined for 24- 36 hours then injected, and smoked. Here is the normal brine and injection.
1 1/2 Gallon Apple Juice
1/2 Cup Morton’s Tender Quick
1 tsp Ground Cloves
1 Package Zesty Italian Dressing mix
1/4 tsp Ground Cloves
1/2 tsp Morton’s Tender Quick
1 tsp Cajun Spice (Louisiana Cajun Seasoning)
1 1/2 tsp Garlic Powder
1 1/2 tsp Pickling spice
1 Tbsp Dark Brown Sugar
Here are my thoughts and questions;
If I replace the 1/2 cup of Morton’s Tender Quick with 1 1/2 Tbsp of DQ cure #1, in the brine, I will lower the salt. Is this correct?
Since there is 1/2 tsp Morton’s Tender Quick in the injection, how much DQ cure#1 do I add, or is it even needed?
By replacing the Morton’s Tender Quick with DQ cure #1, are there any other changes I need to do to the brine? I am thinking I will need to increase the sugar since there is sugar in the Morton’s tender Quick.
Can I substitute Splenda brown sugar for the dark brown sugar and obtain the same flavor?
Pop’s injects the brine mixture before brining. I would like to try this out. However I am stumped on how to do this with the injection I use.
I am only able to obtain enhanced turkeys here. Fresh non enhanced turkeys are cost prohibitive they are wanting $2.50 + per pound. No way can I afford $50.00 + a bird.
Pop’s brines turkeys for several days. Can I safely brine them for the longer time and not have a salt lick/ over salty bird? I have not had a problem with a salty bird on the 36 hour soak, I have even gone over the 36 hours somewhat.