I butterfly it and stuff it -- HokieDevil 11/21/2017 7:34PM
I do it every year. I brine overnight. Take it out in the morning, -- reestuart 11/21/2017 10:44AM
What do you use for your brine and seasonings? ** -- great2bahokie 11/21/2017 11:49AM
For the brine, it's usually just kosher salt and brown sugar. -- reestuart 11/21/2017 2:34PM
I use water. Sugar,salt,soy sauce, and Chardonnay for my brine -- Betabeachbum 11/21/2017 1:34PM
Brine should just be kosher salt and sugar (turbinado or light brown, IMO) -- JoesterVT 11/21/2017 11:57AM
Cup of each in a few quarts of water do it? ** -- great2bahokie 11/21/2017 12:11PM
I never measure...maybe 1/2 cup salt/1 cup sugar in a Qt of water ** -- JoesterVT 11/21/2017 12:13PM
THX! ** -- great2bahokie 11/21/2017 12:14PM
Or you could go the salmon candy route. (inside) -- reestuart 11/21/2017 11:06AM
Going for cold smoked or smoke cooked? ** -- JoesterVT 11/21/2017 10:15AM
Cooked. ** -- great2bahokie 11/21/2017 11:49AM