I’m new to the whole wet brine game so I wanted to start off with something simple. I’ve read on here that pops calls for 1 TSP to a gallon of cold water for the brine. My question is tho is it even worth do that to chicken wings? I have 5 pounds of all flat wings I wanted to smoke tonight.
I'm doing my first wet-brined salmon which I'll cold-smoke afterwards. I've dry brined but never wet.
I'm having a hard time figuring out the right way to measure quantities for the brine, especially the Prague Powder. What quantities and rules of thumb do you use?
I've been making Jerky for a few months on my GMG Daniel Boone pellet smoker and it's been turning out great so far.
But I want to try giving some away to family members, friends and I don't want to worry about them keeping it in the refrigerator. Currently, I use eye of round roast...