>Brine your Turkey for at leat 8-12 hours for
Allow brine to cool completely.
Rinse turkey under cool running water, inside
et the brine cool completely.
Place a cleaned turkey (giblets removed
Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
Hard boil eggs by your favorite method.
Peel eggs immediately and store them in the refridgerator until chilled.
Chop the peeled eggs and divide into bowls.
Pour salt water over the eggs to taste.
Serve immediately.
Combine the apple juice, water, and salt in a large stock pan,
Bring water to a boil and add the salt and sugar and allow
br>Boil for 1 minute, stirring to dissolve the salt.
Remove
Mix brine together well with a whisk.<
Brine:
In a large stockpot, bring the water, cloves, ginger, black peppercorn
Place the water in a large pot that
bring water, beer and chicken broth to a rolling boil. Add salt
Mix the salt, water and spices along with the
ogether, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary
Heat all until sugar and salt dissolve.
Chill completely.
When ready to brine turkey, select a pan that the turkey just fits into and pour in brine.
Keep turkey completely covered with brine.
You may submerge turkey 2-4 days.
DIRECTIONS FOR TURKEY:
NOTE: Even though you
Place rosemary, thyme, sage, bay leaves, and black pepper into a cloth spice bag.
Combine water and salt in a stock pot; stir until salt dissolves. Bring to a boil, place spice bag into water, and simmer until flavors combine, about 20 minutes. Cool to room temperature, at least 1 hour.
Pour cold apple juice into cold spice mixture and stir until combined.
Mix cold water, salt and sugar and stir to dissolve.
In a non-reactive container, immerse food in brine, seal and refrigerate.
Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
WILL NOT WORK IF MEAT IS FROZEN.
our.
Marinate fish in brine for 12-24 hours, stirring or
Combine all ingredients in a glass or non-reactive bowl.
Filet Salmon or Trout and cut into desired pieces.
Pour the brine into a freezer bag and add fish.
Remove air, seal and place in the fridge, turning every so often.
Brine for at least 8 hours, up to 24 hours.
Remove from brine, rinse, pat dry and now you are ready to smoke.