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Apple Cider Brine for Turkey and Wild PigRecipes of all kinds, post your favorites!
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lesterg3 Super Member
Joined: Nov 30, 2008 Posts: 1328 Location: Dixie
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Posted: Wed Jan 14, 2009 8:35 am Post subject: Apple Cider Brine for Turkey and Wild Pig |
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I have used this brine on both turkey and hog, and it tastes great. I brine for about three days before smoking the meat. Depending on the size I either keep it cold in the frig,, or in a cooler with bags of ice.
You can substitute apple juice for the cider.
Apple Cider Brine
2 quarts apple cider
1 pound brown sugar (light or dark)
3/4 cup Kosher Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Combine apple cider, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple cider mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Pour all into a large plastic bag or container, add meat and refrigerate for three days. Turn the meat daily.
_________________ "A democracy is nothing more than mob rule, where fifty-one percent of the people may take away the rights of the other forty-nine. "--Thomas Jefferson
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government. -- Thomas Jefferson
"Americans have the right and advantage of being armed - unlike the citizens of other countries whose governments are afraid to trust the people with arms."--James Madison
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." Thomas Jefferson.
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Vietnam War Vet 68-69 |
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Grey_Wolf Member
Joined: Aug 06, 2015 Posts: 186
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Posted: Wed Aug 19, 2015 5:52 am Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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Are you then smoking the meat or roasting it?
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lesterg3 Super Member
Joined: Nov 30, 2008 Posts: 1328 Location: Dixie
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Posted: Wed Aug 19, 2015 7:52 am Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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With turkey you can go either way and the results are fantastic I will only smoke a turkey for about 3.5 to 4 hours at 225 degrees and from there directly into a preheated oven to finish. I prefer apple chips for turkey.
The pig is always smoked for whatever time the cut and weight I'm using requires, I like hickory, apple and, cherry chips, but pecan gives a great flavor too. Actually, my favorite for a big ole butt, or shoulder is to start off with apple and about 2/3d's of the way through switch to hickory.
Yeah, I know more than you asked for, but I felt like talking. Good cooking Wolf.
_________________ "A democracy is nothing more than mob rule, where fifty-one percent of the people may take away the rights of the other forty-nine. "--Thomas Jefferson
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government. -- Thomas Jefferson
"Americans have the right and advantage of being armed - unlike the citizens of other countries whose governments are afraid to trust the people with arms."--James Madison
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." Thomas Jefferson.
NRA Life Member
Vietnam War Vet 68-69 |
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dhc4ever Super Member
Joined: May 26, 2011 Posts: 2944 Location: Ipswich, Queensland Australia
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Posted: Wed Aug 19, 2015 2:18 pm Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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Kosher salt?
On pork?
There irony there somewhere.
_________________ Pete
Dont do anything you wont like explaining to the paramedics.............. |
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lesterg3 Super Member
Joined: Nov 30, 2008 Posts: 1328 Location: Dixie
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Posted: Wed Aug 19, 2015 3:22 pm Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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Yep for sure.
_________________ "A democracy is nothing more than mob rule, where fifty-one percent of the people may take away the rights of the other forty-nine. "--Thomas Jefferson
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government. -- Thomas Jefferson
"Americans have the right and advantage of being armed - unlike the citizens of other countries whose governments are afraid to trust the people with arms."--James Madison
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." Thomas Jefferson.
NRA Life Member
Vietnam War Vet 68-69 |
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Suzanne Super Member
Joined: Jun 27, 2009 Posts: 3323 Location: Eugene, Oregon
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Posted: Wed Aug 19, 2015 5:23 pm Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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Sounds good Lester, I love smoked meats, need to get to it again. I guess it's that time of year too. Posts like this make my mouth water and I wanna try something again, Thanks for the post!
Suz
_________________ May the moon keep you centered,
May the sun keep you dancing,
And the stars shed light on your dreams. |
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PaulS Super Member
Joined: Feb 18, 2006 Posts: 4330 Location: South-Eastern Washington - the State
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Posted: Wed Aug 19, 2015 6:48 pm Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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Lester you are just downright mean!
I am a year from getting a smoker and you dangle goodies like this in front of me.
I would hate you but I am going to keep the recipe instead be be very thankful that you shared. You are still a good man in my book!
_________________ Paul
__________________
Speer, Lyman, Hodgdon, Sierra, and Hornady = reliable loading data
So and So's pages on the internet = NOT reliable loading data
Always check data against manuals
NEVER exceed maximum listed loads |
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lesterg3 Super Member
Joined: Nov 30, 2008 Posts: 1328 Location: Dixie
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Posted: Thu Aug 20, 2015 3:05 am Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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You bet Suz, but I smoke year round never had a piece of meat that wasn't improved by a little smoke.
So, Paul what kind of smoker are you waiting to get?
_________________ "A democracy is nothing more than mob rule, where fifty-one percent of the people may take away the rights of the other forty-nine. "--Thomas Jefferson
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government. -- Thomas Jefferson
"Americans have the right and advantage of being armed - unlike the citizens of other countries whose governments are afraid to trust the people with arms."--James Madison
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." Thomas Jefferson.
NRA Life Member
Vietnam War Vet 68-69 |
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PaulS Super Member
Joined: Feb 18, 2006 Posts: 4330 Location: South-Eastern Washington - the State
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Posted: Fri Aug 21, 2015 11:07 pm Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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we're going to make a smoker that can be used to cold smoke or hot smoke meats, cheeses, fruits and veggies.
_________________ Paul
__________________
Speer, Lyman, Hodgdon, Sierra, and Hornady = reliable loading data
So and So's pages on the internet = NOT reliable loading data
Always check data against manuals
NEVER exceed maximum listed loads |
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Grey_Wolf Member
Joined: Aug 06, 2015 Posts: 186
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Posted: Sat Aug 22, 2015 7:27 pm Post subject: Re: Apple Cider Brine for Turkey and Wild Pig |
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lesterg3 wrote: |
With turkey you can go either way and the results are fantastic I will only smoke a turkey for about 3.5 to 4 hours at 225 degrees and from there directly into a preheated oven to finish. I prefer apple chips for turkey.
The pig is always smoked for whatever time the cut and weight I'm using requires, I like hickory, apple and, cherry chips, but pecan gives a great flavor too. Actually, my favorite for a big ole butt, or shoulder is to start off with apple and about 2/3d's of the way through switch to hickory.
Yeah, I know more than you asked for, but I felt like talking. Good cooking Wolf. |
Hmm mmm mmm, sounds like I've got a lot of "testing" to do. Turkey all smoke, turkey finished in roaster and then five different flavours of pork. Ah well if I walk from the house to the stand and back (about four miles one way) every day this fall maybe I'll wear some of it off. Maybe I'll have to do that morning and night cause pork roast has to have garlic mashed potatoes to go with it!
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