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re: Brine recipes?
Posted on 11/21/20 at 11:59 am to upgrayedd
Posted on 11/21/20 at 11:59 am to upgrayedd
Slaughterhouse Poultry Brine
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt (pickling or kosher)
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt (pickling or kosher)
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
2
Posted on 11/21/20 at 12:16 pm to Hat Tricks
Do you still season the skin before frying when you brine?
Posted on 11/21/20 at 12:29 pm to Hat Tricks
I second the slaughterhouse poultry brine. But I round up to a TBS from 2 tsp and I use Old Bay instead of “Cajun spice”.
I use this for my turkeys, along with the “Simon and Garfunkel” rub from amazing ribs. Spatchcock and onto the smoker until 160 in the breast.
I use this for my turkeys, along with the “Simon and Garfunkel” rub from amazing ribs. Spatchcock and onto the smoker until 160 in the breast.
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