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Brine #6013013 11/05/15 09:50 PM
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hallfns Offline OP
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Who Hausa a good one doing a turkey for thanksgiving...


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Re: Brine [Re: hallfns] #6013021 11/05/15 09:53 PM
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hallfns Offline OP
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Oops I forgot Ihad already ales this...


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Re: Brine [Re: hallfns] #6014297 11/06/15 02:52 PM
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Classic Rocks Offline
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Ratio is 1 gal water to 1 cup salt and 1 cup sugar.

Re: Brine [Re: Classic Rocks] #6014322 11/06/15 03:06 PM
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bill oxner Offline
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Originally Posted By: Classic Rocks
Ratio is 1 gal water to 1 cup salt and 1 cup sugar.


This.


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Re: Brine [Re: hallfns] #6014343 11/06/15 03:18 PM
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redchevy Offline
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The above is good. I like to put other stuff in it also, may as well put some flavor you like in it while getting moisture into it. Throw some of whatever you season it with in there as well.


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Re: Brine [Re: hallfns] #6014686 11/06/15 06:35 PM
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I do a pork brine that adds Star anise. Turns a pork quarter into deliciousness


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Re: Brine [Re: jdk1985] #6023651 11/11/15 07:30 PM
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I use brown sugar or raw sugar rather than white.
Helps add a little color when cooking, and a bit different flavor.

Re: Brine [Re: hallfns] #6023687 11/11/15 07:54 PM
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Add liquid Zatarain's crab boil to the brine. That's just gotta be good.


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Re: Brine [Re: Cast] #6040124 11/20/15 01:07 PM
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Now that thought crossed my mind, wonder if that cajun spice will be too strong or guess,
should cookout! Gonna do a turkey on a ugly drum smoker this year, looks too simple,
gonna giveit a try. Easy to do, just have maintain a low fire or smoke.... have plenty of
mesquite and oak, over charcoal!....


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