| 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 |
ts |
Onion Powder |
| 1/2 |
ts |
Garlic Powder |
| 1/2 |
ts |
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
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