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Looking for Brining

post #1 of 17
Thread Starter 
My favorite thing to smoke is a whole turkey. I have been brining with Jeffs How To articles on the website for the past year; however, looking for more recipes... What do you have that rocks ur world????????
post #2 of 17
I start with a basic brine of salt and sugar then I add just about anything I have on hand. Apple juice, italian seasoning, cayenne pepper, orange juice, anything.

Brines are sort of like a great chili. Add whatever ingredients you think would taste good and see how it turns out.
post #3 of 17
I use a cup of salt, a cup of sugar (brown), and a half of a container of pickling spice. Then soak the turkey the brine mixture and enough water to fill a 5 gallon bucket
post #4 of 17
I use the classic poultry spices in the brine: Onion, rosemary, savory, parsley flakes and celery. Careful if using celery salt. Cut back on brining salt a tablespoon or so.

Thyme, black pepper, pickling spice, and some others work well too. Heck, why not a couple jalepenos diced up for a kick? Might have to try that.

A cup or so of a dry white wine adds a nice flavor too.
post #5 of 17
you can always smoke your brining salt beforehand. I like some cajun spices every now and then. And like rich says if i'ts a salty blend of seasonings, cut back abit on the brining salt.
post #6 of 17
This is what I use for smoked whole ducks, but I've also used it on turkey with much success:

For each gallon of water add the following:
  • 3/4 cup non-iodonized salt
    1 cup brown sugar
    3 cups apple cider
    1/2 cup lemon juice
    1/4 cup Worcestershire sauce
    1 oz maple flavoring
    1 tsp ginger
    3 Tbsp ground black pepper
    2 Tbsp minced garlic
    1 cup dry minced onions
    2 bay leaves
    2 Tbsp Italian seasoning
post #7 of 17


i use pickle juice i get it from local restaurants in 5 gal buckets that hamburgers dill comes in works great !!!!
post #8 of 17
Pickled turkey???? PDT_Armataz_01_05.gif
post #9 of 17
Hmmm I have BEEN pickled while doing turkey... not the same thing tho I figger...
post #10 of 17
Thread Starter 
Thanks everyone!! Ajthepoolman says it well when he compares it to Chili!!!!!!! Right on everyone, thanks!!!!!
post #11 of 17
Here's one I use all the time:

Slaughterhouse Brine

1 1/2 Gal Water
1/2 C Salt
1/2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt

Slaughterhouse Injection

1/2 Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Salt
2 TBS melted Butter
2 C Apple Cider

This seems ta be very popular round here.
post #12 of 17

props for Tips brine/injection

The brine/injection recipe Tip provided is my staple in brine solutions. It's a great base to add other things to it as well to the tickle of your taste buds PDT_Armataz_01_28.gif .
post #13 of 17

Brine..what? why? how?

Hi Brining gurus. I see wet brine,dry brine,no brine for chicken,turkey,fish. I have a nice half salmon I'd like to do. Why brine? Is it same as rub? Should it be liquid or dry? Hey, if it wasn't for us dummies, you'd have to try to impress the wife with your knowledge and we all know that doesn't work anymore.confused.gif
post #14 of 17
Salmon is typically "cured" so to speak, rather than brined. A mix of kosher- or sometimes rock salt and seasonings is sprinkled on the fillets, and usually the fillets are pressed, causing excess moisture to be removed from the fish. Typically the fillets are then rinsed off after 3-5 hours, and air dried to for a coat called the "pellicle" on them. At that point they are smoked, usually in a milder smoke at fairly low temps. Some add additional spices and or lemon during the smoking process.
post #15 of 17
I like to use stock/broth with various seasonings
post #16 of 17
Here's a link that explains it better than I could...
post #17 of 17
Interesting link Pitrow. I see the reasons and the methods from other links. Is there a rule of thumb about which items require brine?
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