Chicken Brine

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Chicken Brine

Ingredients

  • 2 quarts water
  • 1/3 cup pickling salt
  • 3 tablespoons brown sugar
  • 2 1/4 teaspoons garlic powder
  • 3/4 teaspoon hili powder
  • 3/4 teaspoon ground sage
  • 1 1/2 teaspoon crushed red pepper
  • 3/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 3/4 teaspoon Old Bay Seasoning
  • 3/4 teaspoon Dave's Insanity Sauce, optional
  • 1 1/2 teaspoon Italian seasoning

Instructions

Make sure the brine is COLD before dunking the birds. Keep it well under 40 for the duration of the soaking. Inject them with a 50/50 mix of honey + butter just before putting them in the smoke. Soak turkeys a minimum of three days prior to smoking and chickens a minimum of 2 with a maximum of three days.

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