Original recipe yields 8 servings
I've been using the basic recipe for over a year now. I make a 2-3 or 4 gallon batch and use a tote bin I got from Wal-Mart. When I smoke I smoke between 4-10 turkeys and various other meats. I...
It did its job! I added rosemary and cajun spices to it, and the turkey (applewood-smoked free-range) was phenomenal. Use the recipe on this site that includes cola. It was the best. This brine ...
This was a pretty good brine - it made for a very succulent smoked pulled pork.
Brining your meat is the best way to go. That is the only way you can achieve maximum moisture to the meats. For poultry i like to use citrus fruits in there with garlic, sherry wine and soy sa...
I have added liquid smoke to my Brine. It seems to enhance the flavor of the hickory smoke. Great recipe. Thanks, John
Wonderful way to brine. I tried several recipes over the holidays and my husband loved this recipe. He said the turkey was extremely juicy. Will be cooking with this one again! Thanks!
it is real good on turkey add bourbon or apple juice bay leaves or any other spice you like