"Jim Morrissey" <Jim@berk.com>
BBQ List 12/24/00


Bruce sent a link a while back, in regards to brining, the article went on
to say that water is primarily used in most brines.  But by substituting
juice for the water you get a much more balanced flavor in the end product.
I agree now that I have done this twice.  It adds some costs, but the result
is better.  The brine I am currently using is posted below.

For the Brine:

2 quarts apple juice (or Fresh Cider is better)
1 pound brown sugar
1 cup kosher salt
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 large cloves garlic, crushed

Bring Ingredients to a boil for one minute, skim off any foam cool to room
temp.
In a five gallon food grade container, add 3 quarts cold water and brine
mixture. Let bird swim for 2-3 days
Will brine a 12-14 lb Bird, Adjust ingredients up or down comparable to bird
size.



