Bourbon Maple Syrup Brine

nepas

New member
Doing a small 11 pound turkey on sunday. Going in my MAK with Hickory for a 3 hour smoke then bumping the temp until the thigh reaches 170*

My brine is.
8 cups of cold water
1 T pickling spice
2 tsp cure 1
1 Cup Bourbon + 1 cup for me ;)
2 Cups real maple syrup
Salt/pepper for later

Heat the water, add pickle spice, cure, bourbon and syrup. Let cool.

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I use a big xl zip lock bag for brining. They are cheaper than a brine bag and i get 4 of em. Place the bag in a container and put barn buzzard in. Add cooled brine and fill the cavity.

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Fill the rest of the bag with more cold water to cover the bird. Squeeze out any extra air and zip the bag.

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I might add that i added a 1/2 cup more bourbon :D

Put in cold fridge for 2 days before smoking. If you want you can rinse the bird off but really no need to. Apply the salt/pepper or any other spice you want to the bird before smoking

Enjoy
 
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