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Jalapeno / sea salt brine

post #1 of 4
Thread Starter 

I did 2 - 13.47 lb. turkeys at 6 hours and 45 minutes at 250* on a charcoal smoker.

 

Also try sea salt brine for 22 hours with that weight, want to

impress yourself and the family??

 

2 gallon water and 1 quart

2 1/4 cup sea salt

1 cup white sugar

2 cups jalapeno

2 cups jalapeno juice

2 tbsp. red pepper     Boil, cool to 70*.   Put bird in for your 20-22 hours in basement fridge.   (My birds went for 27.94 hours)

 

Inject with apple juice, jalapeno & butter injection or nothing!

 

Pat dry, rub with olive oil and smoke to desired color.   wrap with tin foil until to temp.!!!!!!

 

COOL PART IS, THIS IS NOT SPICY!!       -Just flavor, my family is not hot lovers and I tried it....nothing but carcasses!!  I promise!

post #2 of 4

It sounds tasty!

Happy smoken.

David

PSth_nopicsye3.gif

post #3 of 4

quick question about the jalapenos and jalapeno juice - are these bottled/caned or fresh?  Love hot food, this sounds great!

post #4 of 4
Thread Starter 
I get the gallon jars of jalapeno.
It gives the pepper flavor with mild spice.
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