Smoking a 12# Turkey with two Cornish game hens. Started defrost and brine yesterday.
Here is what worked for me in the past.
Brine:
2 gallons of water
1.5 cups of canning salt
1/4 cup Worcestershire sauce
1/3 cup brown sugar
3 Tbl minced garlic
1 Tbl coarse ground black pepper
2 Tbl minced onions
2 Tbl cure #1
Stirring twice a day. Using a gallon ziplock bag filled with water to hold everything down in brine. (Thanks pops for that trick). Will update as things happen.
Here is what worked for me in the past.
Brine:
2 gallons of water
1.5 cups of canning salt
1/4 cup Worcestershire sauce
1/3 cup brown sugar
3 Tbl minced garlic
1 Tbl coarse ground black pepper
2 Tbl minced onions
2 Tbl cure #1
