Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
ready.
To brine the turkey, remove the turkey from wrapper, remove
boil. Then remove the brine from the heat, cool
rinade or Brine your Turkey for at leat 8-12 hours for extra flavor
d rosemary.
Rinse the turkey inside and out under cold
o be used for brining.
Thaw your turkey completely, if frozen
old the turkey.
Place turkey in bags, pour in brine and remaining
n the chilled brine solution, and then refrigerate for 16 to 24
nd Thyme;half for the brine and half for the herb butter.<
the turkey and reserve for the gravy. Rinse the turkey inside
>turkey just will not be quite as juicy.
Prepare the brine
ter to make 1 gallon brine.
Place the pork rack
asting:
Begin thawing the turkey in the refrigerator or
hold the brine and the turkey. Pour the brine over the
Line a big picnic cooler with a food grade plastic bag.
Boil water and salt together until all salt is dissolved and cool in fridge several hours.
Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!
ook for 1 hour, stirring occasionally.
Remove the brine from heat
cketsas they are not intended for food storage and contain PCB
hyme, and place the turkey into the brine with the breast side
mpletely dissolved. Place rinsed turkey into brine mixture in a food-safe
For a bird averaging 14-16