This is the 1st time I'm using this recipe...
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt (picklin er kosher)
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider
For the Brine, I'll mix together Sunday Night and allow it to sit until Monday Night....
Monday Night, I'll mix together the injection, and inject the turkey and allow that to sit over night and smoke the bird on Tuesday.
-- Is that correct?
Or should I brine on Monday, pat dry and inject on Tuesday?
Thanks for the help
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt (picklin er kosher)
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider
For the Brine, I'll mix together Sunday Night and allow it to sit until Monday Night....
Monday Night, I'll mix together the injection, and inject the turkey and allow that to sit over night and smoke the bird on Tuesday.
-- Is that correct?
Or should I brine on Monday, pat dry and inject on Tuesday?
Thanks for the help
