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Results 11 - 20 of 25 for brines for smoking
Remove giblets and next from turkey; reserve for other uses. Rinse thoroughly with ... and basting with brine solution occasionally. Remove turkey from ... with smoked lid; smoke 6 to 7 hours, refilling ... pepper, garlic and herbs.)
To bone turkey breast, place ... turkey breast in brine; cover and refrigerate overnight, ... with smoker lid; smoke about 3 hours and 45 ... pepper, garlic and herbs.)
13. SMOKED SALMON
Skim salmon fillets and place in brine for 8-12 hours. Keep cold and ... hour, until you see a glaze over the fish. Smoke for about 6-8 hours.
14. BARBECUED TURKEY
A grilled/smoked turkey is juicer ... The recommended size for barbecue is 12-14 pounds. The ... approximately 350°F. Position smoke pan at one end and ... chips. When finished smoking refill with chips. Smoke for ... 15 minutes before carving.
15. SMOKED TURKEY
This is for each gallon of water. Place ... pail). Add enough brine to cover turkey - usually ... Freezes good. Use for sandwiches or hot dishes.
16. SMOKED SALMON
You need a meat smoker for this recipe. To one gallon ... You now have brine. Put salmon into the ... charcoal and let smoke. When smoke eases, add ... smoker during the smoking period because it will allow ... with a pancake turner.
17. SMOKED TROUT
Brine: 1/3 cup rock salt ... at 200 degrees for 4 hours. Turn after 2 ... before wrapping for storage. Good eating. Use mainly for large fish.
18. SMOKED SALMON
Make brine of water, sugar and enough ... to air dry for one hour. Sprinkle each fillet with hickory smoke salt. Place on grill of ... depending on fish thickness.
19. SMOKED SMELT
Add above ingredients to water ... and add to brine. Dress smelt by removing ... Place in brine for 8 hours. Remove from brine ... in preheated smoker. Smoking time for smelt is 3 to 4 hours.
20. SMOKED TURKEY
Mix all ingredients (except bird) ... Add bird to brine and weight down so bird ... covered. Brine bird for 8 hours in a cold ... Serve hot or cold.
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