Directions:
- Bring all ingredients to a boil.
- Remove from heat and let cool.
- Take 2 1-gallon Freezer zip-top bags and place 5-6 pounds cleaned and skinned birds into each bag.
- Pour 1/2 cooled brine mixture into each bag.
- Get out as much air as possible and seal bag. I place each bag into a second bag just incase it gets a leak.
- Put in refrigerator for 5-7 days turning bags every day.
- Remove and drain liquid.
- Cook as you would corned beef. Place brined birds into a large pot with fresh water and boil on low for at least 30 minutes. The longer they cook the more tender the meat gets.
- Serve hot with boiled potatoes and cabbage or chill and pull pieces off and use them like lunch meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.93 Kcal (63 kJ) | ||
| Calories from fat | 0.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 1774.8mg | 74% | |
| Potassium | 7.25mg | 0% | |
| Total Carbs | 3.75g | 1% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 0.11g | 0% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 6.1 Kcal (26 kJ) | ||
| Calories from fat | 0.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 724.68mg | 74% | |
| Potassium | 2.96mg | 0% | |
| Total Carbs | 1.53g | 1% | |
| Sugars | 1.21g | 12% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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