The original reason I came to this site was to learn digital smoking, I had worn out 3 analogs and smoked on nearly everything else but a RF. I found the site was a wealth of knowledge about brining and curing, two things I had never done but always wanted to try. So after a couple a years I enjoy both now thanks to all those knowledgable folks around here.
Step by step
You must have some idea of what you want to brine or cure and how you want it to taste. You pick your spices and herbs accordingly.
its really not that complex. You have brown and white sugar, canning salt (dissolves easier), garlic & onion, Poultry seasoning Sage, rosemary and thyme, Some tiger sauce & Crystal hot sauce, some maple extract and Da #1 cure.
Everything but the last two is added to a pan and brought to a boil, then steeped 30 mins. Extract is alcohol and will evaporate while the cure degrades in high heat.
You need a brining container, ziploc, or trashbags or tupperware all work but it needs to be non-reactive if medal. My choice is a 1 gallon tupperware pitcher with a looking lid. The semi hot brining liquid is added to the bottom, BTW it equals 2 cups of water because thats what I used to make it. I want it cold soooooo.....
What better to cool that off but two cups of ice.
Its cooled down now. So I added the extract and the cure.
I throw in a little extra spring water and swish......
Add a 6 lb bird. here a great place to pint out the container/pitcher. Note the ring around the inside. That is how far the compression lid can go down. By doing so it gets the ends of the legs and the piece that went under the fence last under the brine.
Everything is nearly submerged.
The button on top releases the side tension to allow the top to be removed or put on and when below that ring (lipped edge) locked in place by friction.
Everything is under the brine, locked in place, can't spill or drip and ready for...........
The reefer for the night, we'll start again tomorrow evening.
Brine recipe, remember it takes a lot to brine. OR a long time curing.
2 C Spring water is a sauce pan
1 tsp Garlic powder
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp sage
2 Tbsp Crystal Hot sauce
1 Tbsp Tiger Sauce
1/4 C brown sugar
1/4 C white sugar
3 Tbsp canning salt.
1 tsp maple extract
1/4 tsp #1 cure
2 C Crystallized Spring water