This should be fun.. I brined a 4.5 lb chicken in :
1 gallon of water
1 Tbs spoon of DQ cure.. Pink #1
5 Thyme sprigs
1 tsp of poultry seasoning
4 Smashed garlic cloves
Bunch of parsley stems
1 tsp cracked black
1 C mixed sugar brown/cane
1/2 C of Kosher salt
Injected Bird in a few places that were thickest with that mixed brine liquid.
Sat in fridge 15 to 18 hours in the liquids.
I did the beans soaked overnight.
1/4 C molasses
1/2 C brown sugar
1tsp kosher salt
2 tsp powder mustard
1/2 C ketchup
1 tsp cracked black
1 lb beans (great northern) this time
1 C diced onion
3 jalapeno peppers diced no seeds
1 C smoked buckboard bacon chopped and crispy cooked.
The chicken will be rinsed and coated with butter and a bit of poultry seasoning along with cracked black. Probably garlic powder and smoked paprika on the skin.
Smoked with a few Apple chunks till 165 in breast meat or just over 165 in the thigh meat..
1 gallon of water
1 Tbs spoon of DQ cure.. Pink #1
5 Thyme sprigs
1 tsp of poultry seasoning
4 Smashed garlic cloves
Bunch of parsley stems
1 tsp cracked black
1 C mixed sugar brown/cane
1/2 C of Kosher salt
Injected Bird in a few places that were thickest with that mixed brine liquid.
Sat in fridge 15 to 18 hours in the liquids.
I did the beans soaked overnight.
1/4 C molasses
1/2 C brown sugar
1tsp kosher salt
2 tsp powder mustard
1/2 C ketchup
1 tsp cracked black
1 lb beans (great northern) this time
1 C diced onion
3 jalapeno peppers diced no seeds
1 C smoked buckboard bacon chopped and crispy cooked.
The chicken will be rinsed and coated with butter and a bit of poultry seasoning along with cracked black. Probably garlic powder and smoked paprika on the skin.
Smoked with a few Apple chunks till 165 in breast meat or just over 165 in the thigh meat..
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