Hey, Fats!  Will you share your basic brine again?  After so many rave
reviews, I'd like to retain it for cooking files.  Have you brined pork?

Thanks,

Candy
======

Why sure.  It's not what I'd call basic though.  Basic for me would be salt
and garlic in water.

Brined pork?  No, not yet.  I understand there may be some benefits though.
You got a good pork brine?

BTW, this brine was developed for turkeys.  For chickens, it's a bit heavy
on the sage.
One more thing I've been doing of late is injecting the holy shit out of
them with honey butter.  You can figure about 4 lbs. per person that way.
Inject them right before you smoke them.  50% honey - 50% butter.  I reckon
I get about 2 tbsp in a 15 pound turkey.

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1 tbsp chili powder
1 tbsp ground sage
2 tbsp crushed red pepper
1 tbsb fresh black pepper
4 bay leaves
1 tbsp Old bay seasoning
1 tbsp Dave's Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage)



The Fat Man

