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Unread 11-17-2013, 01:30 PM   #18
cowgirl
somebody shut me the fark up.

 
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Join Date: 07-18-07
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Quote:
Originally Posted by rolfejr View Post
We use this simple brine, in a 5 gallon bucket. make as many batchs as required to cover
1 gallon cold water
1 cup Kosher Salt
1/2 cup dark brown sugar, packed
Use a pie pan with a weight to keep it submerged

We brine 24 hours.

For smoking we allow it to air dry and drain in the fridge for about 3 hours on a rack

For frying we will air dry and drain for 24 hours

We smoke with a little apple wood at ~ 325-350 and pull at ~ 165, let it rest ~ 1 hour and carve.
They come out pretty nice.

This is pretty much the brine I like... nice and simple.
I do place butter under the bird's skin before smoking and usually slather the bird in butter and sprinkle with cracked black pepper. (no salt).

Sometimes I skip the butter and put slices of smoked sausage under the skin for added juice and flavor.

Good luck with what ever you do Paul!
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jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

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