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Brine recipes

whistlepig

Smoking Fanatic
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Joined Dec 23, 2011
I have a couple of turkey's in the freezer from Christmas sales that I will be smoking soon. I feel the brining step for turkey well worth the effort. I recently tried a brine recipe using vegetable broth as the brine (I know, that doesn't even sound good!) and that was a disaster. I have also tried Pop's Brine. Pop's brine recipe is pretty good. Wondering if someone has a favorite brine recipe for smoking turkey. Also looking for a recipe for thick grilled pork chops.
 

chilerelleno

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Joined Oct 17, 2016
All I use for a non-curing brine is 1/2c Kosher salt per quart of water.
That is a ll that the chemistry requires.
Works for poultry and pork.
 

whistlepig

Smoking Fanatic
572
180
Joined Dec 23, 2011
All I use for a non-curing brine is 1/2c Kosher salt per quart of water.
That is a ll that the chemistry requires.
Works for poultry and pork.
Thank you! Just trying to keep the meat moist and this sounds good enough!
 

chauncey hall

Newbie
6
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Joined Dec 2, 2014
I like my Creole/Cajun Brine. There are dozens of varieties of Crab/Shrimp Boil. Some are liquid, some are a powder with salt, but my favorite are the Zatarain boiling bags. The bags contain whole seed spices..mustard seed, coriander seed, peppercorns, chunks of cayenne and seed, allspice, bay leaves and dill. They have a regular, and extra spicy. I use the extra spicy, and use three of them. I cut the bags and dump it all out into 1 gal of boiling water. I add 2 cups of salt, 1 cup of brown sugar and 1 white, a lemon-quartered, 2 stalks of celery, cut into 4" pieces, 2 onions cut into quarters, 10 cloves of crushed garlic and about 6 whole cloves. Boil for ten minutes, and then let it cool to room temp. I have a 30 quart cooler. I put 1/4 bag of ice in it, out of the bag and broken up, and then pour the brine over it. I put the turkey in it, and that usually covers it about 3/4 of the way. I will let it brine for 48 hours - putting the 3/4 of the ice in the bag (so it doesn't dilute) on top of the bird, and I usually end up replacing another 1/2-3/4 bag of ice after 12-24 hours depending on the time of the year to keep it cold. I use this brine on hams, briskets, butts, and chickens. I do have other brines..most of the time just a salt/sugar brine, but I do like the zing flavor this brine gives.
 

Brokenhandle

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Joined Nov 9, 2019
I know chef jimmyj chef jimmyj has a brine for poultry but been too long since I've seen it or if it's in his signature... maybe he'll chime in with it.

Ryan
 

Winterrider

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Have used chef jimmyj chef jimmyj brine , very good.
 

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