When I submitted my roll call thread I was asked about my brine recipes.
Here are a few I have used.
Meat: Turkey
Brine: Soy, Honey
Source: Alton Brown (Good Eats)
1 cup soy sauce
1 1/2 cups honey
1/4 cup salt
1/2 gallon apple juice
In a large saucepot, simmer first three ingredients until solids are dissolved. Add apple juice, cool, and submerge turkey in mixture. Place in the refrigerator for 24 hours. Rinse and allow to dry prior to smoke.
Meat: Turkey
Brine: Orange, Honey
Source: Me
1/2 cup orange extract
1 1/2 cups honey
1/4 cup salt
1/2 gallon water
In a large saucepot, simmer the four ingredients until solids are dissolved. Cool and submerge turkey in mixture. Place in the refrigerator for 24 hours. Rinse and allow to dry prior to smoke.
This below is my most used brine.
Meat: Pork, Turkey
Brine: Molasses, Cinnamon
Source: Me
1 cup salt
1 gal water
8 oz (half a jar) molasses
1/2 cup dark brown sugar
1/2 cup sugar
4 tbs ground cinnamon
In a large saucepot, simmer the ingredients until solids are dissolved. Cool and submerge meat in mixture. Place in the refrigerator for 24 hours. Dry prior to smoke.
I'll use this brine on a pork butts with no marinades or rub and it makes a pretty good pulled pork. I don't rinse the meat off after I brine with this. I do still dry the meat. I pat dry the meat with paper towels.
Bullmastiff
Here are a few I have used.
Meat: Turkey
Brine: Soy, Honey
Source: Alton Brown (Good Eats)
1 cup soy sauce
1 1/2 cups honey
1/4 cup salt
1/2 gallon apple juice
In a large saucepot, simmer first three ingredients until solids are dissolved. Add apple juice, cool, and submerge turkey in mixture. Place in the refrigerator for 24 hours. Rinse and allow to dry prior to smoke.
Meat: Turkey
Brine: Orange, Honey
Source: Me
1/2 cup orange extract
1 1/2 cups honey
1/4 cup salt
1/2 gallon water
In a large saucepot, simmer the four ingredients until solids are dissolved. Cool and submerge turkey in mixture. Place in the refrigerator for 24 hours. Rinse and allow to dry prior to smoke.
This below is my most used brine.
Meat: Pork, Turkey
Brine: Molasses, Cinnamon
Source: Me
1 cup salt
1 gal water
8 oz (half a jar) molasses
1/2 cup dark brown sugar
1/2 cup sugar
4 tbs ground cinnamon
In a large saucepot, simmer the ingredients until solids are dissolved. Cool and submerge meat in mixture. Place in the refrigerator for 24 hours. Dry prior to smoke.
I'll use this brine on a pork butts with no marinades or rub and it makes a pretty good pulled pork. I don't rinse the meat off after I brine with this. I do still dry the meat. I pat dry the meat with paper towels.
Bullmastiff