Originally Posted by Jrdlish
Been smoking for 10 yrs or so now, but never really got in to the brining of meats. Just starting to play around with it. Put a whole chicken and a pork spare rib rack in brine last night to smoke today. Looking for some good brine recipes. And some advise on brining. Thanks
1 gal water, 1 cup kosher salt, 1/2 cup sugar (your choice). Believe this gives you a 5% solution. Add whatever flavoring
agents you want. Simmer, stirring, 5 min. Cool to 60º.
Quicker, start with 1/2 gal of water, add ice to simmered mix to build to 1 gal.
Time in brine depends on your taste. Chix breast, fish fillets: 1 hr. Whole turkey: overnight.
You'll be amazed at how much better your results will be.