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
Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
Wash yer bird, inject, then inta the brine fer at least overnight. Pull outa the brine, rinse, let set fer awhile ta dry, then give it some rub an inta a 325* smoker to an internal temp of 170*. I spritz each hour, but that be upta yall.
I do lots a poultry, an this works out real well.
I do my brinin in a food grade 5 gallon bucket. Try ta keep the temp around 38*, much more en that an ya can get spoilage, much less an it slows the brinin way down.
Good luck.