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Bird Brine

Preparation Time: 10 min

Ingredients
  • 2 quarts water
  • 1 cup salt
  • 1 1/2 tablespoon brown sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon liquid garlic
  • 1 teaspoon liquid onion
Instructions
  1. Make a brine out of the above proportions. Place birds in a ziplock bag, and sqeeze out all of the air.
     
  2. Let birds brine for at least 3 days. Remove from brine, stuff with onion and dry rice.
     
  3. Hot Smoke until done (180 degrees internal). I have used this for geese, pheasants, and grouse. The brine removes a lot of the wild taste. If your birds do not have the skin on, baste with oil as needed or place strips of bacon or salt pork on the top to self baste.

 

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