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post #1 of 8
Thread Starter 
does anyone if tips brine for turkey needs to be cooked to get everything to disolve or will it mix fine cold?
post #2 of 8
Try this one you'll love it:
Here's one fer ya:

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider
post #3 of 8
Thread Starter 
thanks mark I have the recipe...I was wondering does the mix have to be heated or will it disolve everything cold?
post #4 of 8
If you are flavour brining with spices or herbs, it is recommended that you heat up the brine to get the herbs to release their aromatic flavours into the liquid. If all you are doing is salt and sugar, you can use kosher salt, it will dissolve much better then table salt without heat.
post #5 of 8
Thread Starter 
Hey thanks Raceyb I guess it makes sense! I Knew you all would have the answers!
post #6 of 8
If yer in a hurry, heat up 1/2 gallon a water, mix in the stuff then add 8 pounds a ice.

Otherwise I heat it up an let it cool off on it's own. I like the kosher salt best. Buy ya can sure change anything ya wan't. But remember different salts measure out differently to. So be carefull a that.
post #7 of 8
That brine works very well. I boiled mine and then iced it.
post #8 of 8
Thread Starter 
Thanks guys... I boiled a gallon with the ingrediants for a double batch ,then put 2 gallons of cold water into a clean plastic bucket. I added hot mix with the cold to make 3 gallons of cold brine. Did that twice so I will have enough for 4-11 lb turkeys. They will go into the cold brine today @ 6:00pm... out at 8:00am Sunday and into my toasty smoker for my first turkey smoke!!!biggrin.gif WISH ME LUCK!
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