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Let the brining begin!

by steve|Published November 18, 2012|1 comment

We created our maple brine today. This is for brining the Thanksgiving turkey that Jodi will cook in our smoker on Thursday. Enjoy these photos!

AUTHOR

steve

I am a husband, son, and physicist. I am Research Group Manager in the Research Division at SNOLAB and a Professor of Physics at Queen's University. I like to do a little bit of everything: writing, running, biking, hiking, drumming, gardening, carpentry, computer programming, painting, drawing, eating and sleeping. I earned a Ph.D. in Physics in 2004 from the University of Wisconsin-Madison, I love to spend time with my family. All things written in here are my own, unless otherwise attributed.

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One thought on “Let the brining begin!”

1 comment

Steve Sekula
November 18, 2012, 4:36 pm

The key is to keep the brine/turkey temperature below 40F for health reasons. We have a wifi thermometer that is helping us monitor the temperature.

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AUTHOR

steve

One thought on “Let the brining begin!”