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Unread 11-25-2008, 08:58 AM   #1
smkncajun
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Default Been away for a while, but I am back and need a little information

Used to be affiliated with this site, but it has been a couple of years and I had to create a new log in, but now I am good to go. Question: Going to smoke a turkey and have a fruit brine mix I would like to try, but am really concerned about it; has anyone tried a fruit brine before? Also, got a 14 lb turkey, any ideas about how long it will take, I have a Dera with Mods?
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Unread 11-25-2008, 10:28 AM   #2
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Welcome back!

What's in he fruit brine? I use a mix of apple juice and water in my brine and it comes out great. For a whole bird I normally brine at least 12 hours but it depends on the amount of salt in the brine.
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Unread 11-25-2008, 11:19 AM   #3
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The brine i used is applejuice and white grape juice with pears apples and oranges in the brine. The recipe is in the recipe section. (I'll send u the link).

Stay away from cranberry juice in the brine if your doing parts. , i used to use it, but replced it with white grape or or pear juice. I think the cranberry made the smaller pieces bitter... Its ok if your doing a whole bird. (I prefer the grape though)


So to answer your question.. i have done fruit brines often and they work well. Do not use to much citrus, as it makes the meat mushy if your doing parts. Whole birds is ok, but still be careful.

I always use apple juice as the base.. and add other juices to it.. No water in the brine obviously.

On pork I have normally use peach nectar and/or mango

poultry: Apple and pear, (tried cherry once, but it was wierd.)
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Unread 11-25-2008, 01:50 PM   #4
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Default brine recipe

thanks for the help, here is what I will use
2 quarts cold water
2 quarts apple juice
2 quarts orange juice
2 cup salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar
10 whole cloves
1 tablespoon ground nutmeg

pretty basic, but I wanted to keep it simple for my first time, this way I can hopefully tell what needs tweaking if it needs it at all

what about cookink times, perhaps 250-275 for about 30-40 mins a pound???
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Unread 11-25-2008, 08:54 PM   #5
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Poobah--

I looked in the recipes but could not find your brine recipe mentioned. No rush but can you shoot me a link when you get the chance.
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