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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 4 Liter | Cold water add: |
| 1 1/2 Tasse | Salt* |
| 1/2 Tasse | molasses |
| 1 1/2 Esslöffel | Garlic; crushed or minced, (or garlic powder) |
| 1/2 Esslöffel | onion powder |
| 1/4 Tasse | black pepper |
| 1/2 Tasse | lemon juice |
| 1/2 x ca. 30 g | Maple flavoring |
| 12 x ca. 30 g | Ginger ale |
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Alternatively, use: 1/2 tablespoon ginger (ground, or minced) in place of the garlic and onion.
* Table salt is not recommended because of the iodine. I usually use dairy salt which is just a good quality sterilized fine salt. I buy it from a farm supply store in 50 pound bags for curing meat and fish. Kosher salt works fine too, it just dissolves a little slower.
Cover birds completely with brine and refrigerate overnight. In the morning, remove from brine and drain while preparing smoker. Rinse birds well inside and out. Smoke at around 250F (measured at grate level) to an internal temperature of 170F in the thickest part of the thigh. Basting with butter every few hours will give you a beautiful golden-brown skin.
MM_Buster v2.0l.
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