05-30-2010, 02:13 PM
|
#679
|
|
Don't knock the Ash...
Join Date: Oct 2008
First Name: Keith
Location: Yardley, PA
Posts: 5,056
|
Re: What's in your smoker?
Quote:
Originally Posted by T.G
I normally make my brines with fairly minimal water, enough hot water to disolve the salts and sugars into more of a concentrate than a brine, then dump a ton of ice cubes into them. Ice cubes melt in the hot water, and I now have a instantly chilled brine at about the right concentration. Takes less than 10 minutes from boiling to super chilled and adding meat.  |
 .... 
__________________
Keith
|
|
|