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question on slaughterhouse brine

thecapps

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thats what I did tonight, I was making 3 gallons, so i just brought a gallon of water with all the fixins in it to a simmer, made sure everything was desolved.  Then I added it to the brine tub along with two gallons of strait water.  I did three gallons the same way last night also.
 

tyotrain

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ralph you are on the right track.. I boil mine for few minutes then let it cool than i stick it in the fridge for hour or so you just don't want to be poring hot brine on the turkey. Have fun and Happy smoking
 

venture

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Some boil, a simmer would be sufficient.

Really not necessary except to dissolve the ingredients.

A little heat will bring out the flavors of any ingredients that are reluctant to give up the essentials.

Good luck and good smoking.
 

scooper

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I use a pint of hot water out of the 5 gallon bottle dispenser to dissolve/bring out the flavor. I let it sit for 10 minutes or so, then add cold water from the fridge dispenser.
 

ldrus

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did mine tonight also ....brought it to a simmer then let cool before adding bird!!
 

chef jimmyj

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http://www.smokingmeatforums.com/t/83932/turkey-brine

ok after mixing together all the water, spices, etc, is it a good rule of thumb to boil it for a few minutes to let out the full flavor of all the spices? then let it cool to room temp and then pour over the turkey?

this will be my first turkey so...
ROOM TEMP!!! You are taking your 37*F Turkey and wrapping it in a 72* BLANKET....The temp will Quickly rise to close to 50*F well into the Temp Bacteria like to Multiply at!`

1Quart of water brought to a Boil, is plenty to dissolve 1cup of Salt and bring out the flavors in Herbs and Spices...Add ICE to cool it to less than 40*F and mix with the remaining Cold water...JJ
 

ecto1

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Got to agree with the Chef here You need to get you brine back below 40 before you add it to the turkey you are going to have to brine that sucker for at least 8 hours if not much longer keeping the temp below 40 for the whole brine is very important. 
 

SmokinAl

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I put it in a blender for a couple of minutes.
 

bimmer

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Well I may be screwed. I didn't know about keeping it at 40 degrees or less. I have TWO turkeys in a turkey fry tub with 4 gallons of brine. I started brining them around 9am this morning and I put the lid on the tub and set it on the concrete floor in the mudroom. It's been there all day. I doubt it got much above 55 degrees. Right now I just stuck a thermometer in the brine and it read 58 degrees. I did NOT simmer the brine at all. I just mixed it very well before putting the turkeys in. When I read this thread I took the fryer tub outside where the temps are supposed to stay around 39 degrees. I would think that the salt alone would stifle the bacteria not to mention the other things I have in the brine. I DOUBLED this recipe:

2 gallons water

1 1/2 cups canning salt

3 tablespoons minced garlic

1 tablespoon ground black pepper

1/4 cup Worcestershire sauce

1/3 cup dark brown sugar

3 tsp Garlic Powder
3 tsp Onion Powder
3 tsp Cajun Spice (Louisiana Cajun Seasoning)
3 tsp Celery Seed


So do you think my birds are screwed? Should I even attempt to smoke them? Guess I'm running out of time here. I also planned to inject them and then finish with a rub.
 

jirodriguez

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I heat mine just enough to dissolve the salt and sugar, then I dump some ice in it.... instant cold.
 

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