brine

Discussion in 'Poultry' started by smokingohiobutcher, Nov 21, 2009.

  1. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    does anyone if tips brine for turkey needs to be cooked to get everything to disolve or will it mix fine cold?
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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
     
  3. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    thanks mark I have the recipe...I was wondering does the mix have to be heated or will it disolve everything cold?
     
  4. raceyb

    raceyb Smoking Fanatic

    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.
     
  5. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Hey thanks Raceyb I guess it makes sense! I Knew you all would have the answers!
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    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.
     
  7. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    That brine works very well. I boiled mine and then iced it.
     
  8. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    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!!![​IMG] WISH ME LUCK!
     

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