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.

Are you then smoking the meat or roasting it?

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.

Kosher salt?
On pork?
There irony there somewhere.

Yep for sure.

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

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!

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?

we're going to make a smoker that can be used to cold smoke or hot smoke meats, cheeses, fruits and veggies.

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!