Hi All,
I"m planning on smoking my first turkey breast and a fattie this weekend, The posted recipes for brine are for a big bird, and I'm only doing a breast. Can anyone tell me how much to cut the brine recipe down to, I don't need a gallon of the stuff.
Also has anyone tried using the brine in a food vacuum sealer container to cut down on brine time? Id rather smoke today and not wait overnight!
Thanks
I"m planning on smoking my first turkey breast and a fattie this weekend, The posted recipes for brine are for a big bird, and I'm only doing a breast. Can anyone tell me how much to cut the brine recipe down to, I don't need a gallon of the stuff.
Also has anyone tried using the brine in a food vacuum sealer container to cut down on brine time? Id rather smoke today and not wait overnight!
Thanks