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making up a brine hope it works out 4 chickens are the victims

post #1 of 12
Thread Starter 
I used apple juice celery seed mrs dash oniginal blend onions kosher salt and brown sugar then ice for the cooler it smells like heaven.
post #2 of 12
Looking good,what are you cooking them on?
post #3 of 12

Looks good so far!

 

Al

post #4 of 12
Thread Starter 
On a oklahoma joes smoker I'll be apple wood to smoke or pecan
post #5 of 12

Don't forget to wash the brine off and if you have time dry that skin. I have forgotten this before and it really screws things up.

post #6 of 12
Thread Starter 
I will I'm thinking about putting butter and rosemary mix under the skin
post #7 of 12

How much Salt vs Liquid? 1/2C per Gallon and you can soak overnight. At 1C per Gallon 4-8 hours is about all you can go before the Bird gets too salty...JJ

post #8 of 12
Thread Starter 
I did a cup of salt gallon of apple juice and extra water plus Water from The ice 1 1/2 bags and I did brine overnight I hope it's ok
post #9 of 12

Should be fine if you are used to cooking with salt and salting your food on a regular bases. Some salt comes out as it cooks so Don't plan on using the Drippings as they will be quite salty unless you make a lot or gravy...JJ

post #10 of 12
C'mon, how did it turn out?

Ed
post #11 of 12
Thread Starter 
Sorry guys it turns out perfect cooked 4 so we ate what we could then I made homemade chicken salad I used my kitchen aid mixer to grind the meat and skin and man it was even better nice smoked flavor
post #12 of 12

Q-View!!

We need pics!

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry ›  making up a brine hope it works out 4 chickens are the victims