Question about buttermilk brine

[rosencra38]

First, what happened to the recipe for chisoxjim's buttermilk brine?  When you look at the topic the recipe has been blanked out of the first post.  I tried sending chisoxjim a pm but haven't received a reply yet, then I looked at his profile and saw that he hasn't been around since July.

Second, about how much of it would you use for a Turkey?

Thanks for the help.

 

[coacher72]

Rosencra38,

I went to his old post and found this.

The brine was is water, brown sugar, kosher salt, Shark Sririacha, some rub, crushed garlic, chopped green onions, and buttermilk. Going to brine for about 5 hours, then throw them on the Weber. Also doing some Italain sausage for some sandwiches, and finally some local(Newark, IL.), sweet corn. The first of the year. I am also going to do a creamy cusumber salad using some loal grown cukes from a new friend.

Hope this is what you were looking for.

 

[rosencra38]

No, I'm talking about this post.

http://www.smokingmeatforums.com/fo...ilk-brined-cut-up-chicken-w-qview#post_358063

 

[coacher72]

Sorry, I thought I found it for you. However, when you look at the picture, I noticed there were green onions in the picture of the bowl with the brine in it. Maybe by chance it is the same brine as the one from his earlier post.

 

[chefrob]

here it is...............

1/4 cup warm water(to disolve the rub, salt, and brown sugar
1/4 cup kosher salt
1/4 cup bown sugar
1/4 cup rub
1/4 cup hot sauce
4 cloves smashed garlic
6 sliced green onion tops
1/2 gallon buttermilk

 

[rosencra38]

Thanks, any idea if doubling this will be enough for a turkey?

here it is...............

1/4 cup warm water(to disolve the rub, salt, and brown sugar
1/4 cup kosher salt
1/4 cup bown sugar
1/4 cup rub
1/4 cup hot sauce
4 cloves smashed garlic
6 sliced green onion tops
1/2 gallon buttermilk

 

[chefrob]

i guess it would depend on the size of the container as well as the turkey............