Sportsman’s Brine For Wild Fowl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Smoked | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Water |
| 1/4 | c | Soy Sauce |
| 1/4 | c | Dry White Wine |
| 1/4 | c | Brown Sugar |
| 1/2 | t | Onion Powder |
| 1/2 | t | Garlic Powder |
| 1/2 | t | Ground Ginger |
INSTRUCTIONS
Use this marinade recipe and place birds in cool brine for 6 hours. Rinse and dry on paper towels for 1 hour. Smoke with choice of wood, hickory, etc., for 2 to 4 hours. WARNING: Bird is not cooked after smoking. Bird will require cooking before eating. Recipes sent to me from Bill, wight@odc.net
A Message from our Provider:
“Don’t confuse God’s patience with his final response”
Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2146.9mg
Potassium: 264.8mg
Carbohydrates: 63.2g
Fiber: <1g
Sugar: 55.1g
Protein: 3.8g