Not traditional but lately I've been brining my whole chickens in ginger beer with jerk spice and lime juice. I do 1 1/2 cans of ginger beer and 3/4 of a cup of jerk spice and 2 table spoons of kosher salt and the juice of half a lime in a freezer bag for each chicken. I leave them for a day usually, two if I can fight the urge not to cook it. Pat them dry and cover them with my dry jerk mix and let the birds hang out uncovered in the fridge for at least two hours. I've been wanting to make a jerk turkey for a while now. Not sure if my measurements classify what I'm doing as a marinade over a brine but when I cut into the cooked bird golden gingery sap pours out by the cup full.
AFH that sounds bloody amazing! Next time you do one up please share some pics for us newbies
Topic: I'm Looking for New Brine Recipes. (Read 2510 times)