Nov 26, 2014
1:36:14pm
1:36:14pm
Simplest.... 1.5 cups kosher salt, 3/4 cup brown sugar, 1.5 gal of water.
I use tons of ice and use less water.
Get the bird and brine into a food grade bucket and keep it at 40 degrees the best you can for food safety.
There are brines that I like better, but if you are cooking for lots of people this is a great safe brine.
24 hours in the brine, and I go to bed late, put the bird in the fridge for 4-5 hours. This drys the skin back out. I wake up early and get the bird going in the smoker and go back to bed.
Get the bird and brine into a food grade bucket and keep it at 40 degrees the best you can for food safety.
There are brines that I like better, but if you are cooking for lots of people this is a great safe brine.
24 hours in the brine, and I go to bed late, put the bird in the fridge for 4-5 hours. This drys the skin back out. I wake up early and get the bird going in the smoker and go back to bed.
Originally posted on Nov 26, 2014 at 1:36:14pm
Message modified by HalftimePastry on Nov 26, 2014 at 1:39:06pm
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