0
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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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