I was lazy and only made one brine. I dissolved 1 cup kosher salt, about 1/4 cup sugar, a couple tbs garlic powder, about 1 tbs sage, some onion powder and cbp into 4 cups water. Once the seasonings were disolved I added cold water and ice until I had one gallon total liquid. I put 9 turkey legs into 2 "gallon-size" ziploc bags and poured the brine in the bags until meat was completely covered. I put them in a large container without lid so they won't tip over in the fridge. They will go in the smoker tomorrow along with some other goodies. Thanks for all the info on brining.
post #21 of 27
9/21/08 at 12:20am