Chicken Brine
Ingredients
- 2 quart water
- 1/3 cup pickling salt
- 3 tablespoon brown sugar
- 2 1/4 teaspoon garlic powder
- 3/4 teaspoon hili powder
- 3/4 teaspoon ground sage
- 1 1/2 teaspoon crushed red pepper
- 3/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 3/4 teaspoon Old Bay Seasoning
- 3/4 teaspoon Dave's Insanity Sauce, optional
- 1 1/2 teaspoon Italian seasoning
Instructions
Make sure the brine is COLD before dunking the birds. Keep it well under 40 for the duration of the soaking. Inject them with a 50/50 mix of honey + butter just before putting them in the smoke. Soak turkeys a minimum of three days prior to smoking and chickens a minimum of 2 with a maximum of three days.