| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vinegar (white) |
| 1 |
tb |
Pickling spice |
| 1/2 |
ts |
Allspice |
| 1 |
ts |
Pepper |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Celery salt |
| 1 1/2 |
c |
Salt |
| 1 |
ts |
Liquid smoke |
| 1/4 |
c |
Brown surgar |
| 1 |
tb |
Maple extract |
INSTRUCTIONS
TO ONE GALLON OF WATER
Make up enough brine to totally submerge bird. Let sit in brine for 48 to
55 hours. Smoke low and slow to 165-170 degrees internal. Juicy-Juicy-Juicy
Posted to bbq-digest V5 #533 by Don Havranek <phl3871@montana.com> on Sep
16, 1997
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