Well, this one's really hot off the smoker. Made it last night and can't wait to share. It turned out so good I even forgot to take some decent pics
I like trying out different ideas for brines and injection solutions, and have done quite a lot of those. But let me tell you - this one does take them all! Brown stock is, simply said, a reduced beef stock, quite a basic liquid in all professional kitchens. A friend of mine, chef of one of Israeli top restaurants, gave me a brilliant idea how I can adapt it for a "home use", so here's both the basic recipe and a way to store it, safely, for quite a period of time.
The below is for a bit over 1/2 gallon of the stock.
- 3-4 lb beef bones (preferably - marrow)
- 2 tbsp vegetable oil
- a bit less than gallon of cold water - acc. to my calculations (and I count in metric here) it's about 0.8 gallon
- 4 tbsp onion, roughly chopped
- 2 tbsp celery, roughly chopped
- 1 carrot, roughly chopped
- 1 tsp tomato paste
- 1 oz bacon or any other smoked meat, chopped
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 bay leaf
- 10-12 allspice berries
In an oven safe pan brown the bones in the oven preheated to about 450F. Then - add the veggies to the same pan, drizzle with the oil and continue browning for another 10-15 min. Finally, spoon the tomato paste over and put it back in the oven for another 10 min.
Move the whole content of the pan to a saucepan, add the water and the spices, bring to a boil, then - reduce the heat and cook for another 4-5 hours, until reduced to 1/2 gallon. From time to time, skim the stock.
Once done, strain the stock through a fine mesh, and here comes that brilliant idea I mentioned. I pour the stock into ice cube trays and freeze them. Then wrap with a plastic wrap and, stored frozen, it can last for couple of months.
So, now to the injection solution... For 2 turkey thighs I used 6 cubes of my stock, 1 tbsp of Worcestershire sauce and about 1 cup of water. Injected it all over the meat, and then smoked for 4 hours on 225F, on peach and pecan wood, 50-50. IT - 165F.
Just look at how juicy they turned out!