Slaughterhouse Poultry BrineBy 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
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.
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.
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!!! WISH ME LUCK!