Cover tightly and refrigerate overnight.

Brine for turkey jerky. If it's still hot you can add ice to cool down faster. The brine is ready to be used. Stir until the sugar has completely dissolved.

Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Us 3⁄4 cup kosher salt 3⁄4 cup brown sugar 2 quarts chicken stock, unsalted 1 tablespoon liquid smoke flavoring 1 cup white vinegar 4 scotch bonnet peppers, stemmed and minced 1⁄2 cup green onion, minced 1⁄2 cup lime juice, fresh 4 garlic cloves, minced 2 tablespoons thyme, fresh Web remove from the heat and add the peppercorns, thyme, sage and lemon strips.

Then, gently separate the skin from the breast and smother the butter underneath the skin. Web place trimmed beef in the brine, squeeze out the air, and seal. 1) in a large stockpot, combine the vegetable broth, apple juice, sea salt, rosemary, sage, thyme, savory, peppercorns, garlic cloves, and bay leaves.

Refrigerate for 12 hours or overnight. Place the prepared turkey in the brine and refrigerate overnight. Heat one gallon of water.

Combine ground turkey, soy sauce, honey, worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Why do you brine a turkey? Web bring 4 cups of water to a simmering boil.

Make the brine in a large stockpot. Cook until salt is dissolved. Bring the water to a boil, then add the salt and brown sugar.