Looking for Brining

Discussion in 'Poultry' started by potatoc, Jun 16, 2008.

  1. potatoc

    potatoc Meat Mopper

    My favorite thing to smoke is a whole turkey. I have been brining with Jeffs How To articles on the website for the past year; however, looking for more recipes... What do you have that rocks ur world????????
     
  2. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I start with a basic brine of salt and sugar then I add just about anything I have on hand. Apple juice, italian seasoning, cayenne pepper, orange juice, anything.

    Brines are sort of like a great chili. Add whatever ingredients you think would taste good and see how it turns out.
     
  3. cheech

    cheech Master of the Pit OTBS Member

    I use a cup of salt, a cup of sugar (brown), and a half of a container of pickling spice. Then soak the turkey the brine mixture and enough water to fill a 5 gallon bucket
     
  4. richtee

    richtee Smoking Guru OTBS Member

    I use the classic poultry spices in the brine: Onion, rosemary, savory, parsley flakes and celery. Careful if using celery salt. Cut back on brining salt a tablespoon or so.

    Thyme, black pepper, pickling spice, and some others work well too. Heck, why not a couple jalepenos diced up for a kick? Might have to try that.

    A cup or so of a dry white wine adds a nice flavor too.
     
  5. white cloud

    white cloud Master of the Pit OTBS Member

    you can always smoke your brining salt beforehand. I like some cajun spices every now and then. And like rich says if i'ts a salty blend of seasonings, cut back abit on the brining salt.
     
  6. pitrow

    pitrow Smoking Fanatic

    This is what I use for smoked whole ducks, but I've also used it on turkey with much success:


    For each gallon of water add the following:
    • 3/4 cup non-iodonized salt
      1 cup brown sugar
      3 cups apple cider
      1/2 cup lemon juice
      1/4 cup Worcestershire sauce
      1 oz maple flavoring
      1 tsp ginger
      3 Tbsp ground black pepper
      2 Tbsp minced garlic
      1 cup dry minced onions
      2 bay leaves
      2 Tbsp Italian seasoning
     
  7. i use pickle juice i get it from local restaurants in 5 gal buckets that hamburgers dill comes in works great !!!!
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Pickled turkey???? [​IMG]
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Hmmm I have BEEN pickled while doing turkey... not the same thing tho I figger...
     
  10. potatoc

    potatoc Meat Mopper

    Thanks everyone!! Ajthepoolman says it well when he compares it to Chili!!!!!!! Right on everyone, thanks!!!!!
     
  11. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Here's one I use all the time:

    Slaughterhouse Brine

    1 1/2 Gal Water
    1/2 C Salt
    1/2 C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice
    2 tsp Celery Salt

    Slaughterhouse Injection

    1/2 Pkg Good Seasons Italian Dressing
    2 tsp Garlic Powder
    2 tsp Celery Salt
    2 TBS melted Butter
    2 C Apple Cider

    This seems ta be very popular round here.
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The brine/injection recipe Tip provided is my staple in brine solutions. It's a great base to add other things to it as well to the tickle of your taste buds [​IMG] .
     
  13. Hi Brining gurus. I see wet brine,dry brine,no brine for chicken,turkey,fish. I have a nice half salmon I'd like to do. Why brine? Is it same as rub? Should it be liquid or dry? Hey, if it wasn't for us dummies, you'd have to try to impress the wife with your knowledge and we all know that doesn't work anymore.[​IMG]
     
  14. richtee

    richtee Smoking Guru OTBS Member

    Salmon is typically "cured" so to speak, rather than brined. A mix of kosher- or sometimes rock salt and seasonings is sprinkled on the fillets, and usually the fillets are pressed, causing excess moisture to be removed from the fish. Typically the fillets are then rinsed off after 3-5 hours, and air dried to for a coat called the "pellicle" on them. At that point they are smoked, usually in a milder smoke at fairly low temps. Some add additional spices and or lemon during the smoking process.
     
  15. bhille42

    bhille42 Meat Mopper

    I like to use stock/broth with various seasonings
     
  16. pitrow

    pitrow Smoking Fanatic

  17. Interesting link Pitrow. I see the reasons and the methods from other links. Is there a rule of thumb about which items require brine?
     

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