Meats has a nice set of Rubs, Cures and now this
poultry brine. They are well know for their all
purpose rub which is highly utilized and raved about
forums. Rich the owner knows what he's doing when it
comes to seasoning meats and has done an outstanding
rub on his all purpose rub in general.
I have been
using it for a couple months and it's the seasoning
I grab when seasoning beef but I also use it on just
about everything. When Rich offered to send me his
new poultry brine I had an idea it would be good. I
had no idea it would rise above the rest and make a
hard core brining guy out of me. This brine gave me
a new found love for brining poultry from the
instant I opened the package and that's no joke!
What you will
notice first hand when opening the bag is an amazing
full blown smell very close to a complete
Thanksgiving Turkey dinner. Instantly I was
salivating and ready to eat! Rich had captured the
herbs and spices found in the making of such a grand
dinner that comes once a year for most and packaged
it to be easily applied and used for poultry cooks
throughout the year.
In my case the
first use was with 2 large Yard birds. That's BBQ
slang for chickens. I used 1/2 a package mixed with
8 cups of water and divided it up into two one
gallon Ziploc bags. I placed a yard bird in each bag
of brine, squeezed the air out and sealed them
tight. I brined them in the refrigerator for six
hours. Those were six long hours mind you because
the smell was killing me!
the brining process I thoroughly rinsed the yard
birds and seasoned them up and smoked them. I didn't
add much just some softened butter, fresh course
ground butter and some Jack stack Seasoning. This
was a very light amount. I rubbed the butter and
seasoning under the skin over the breasts, thighs
and legs. I then rubbed the outer skin and into the
smoker they went @ 225 for about 4 hours until they
reached 169 degrees internally. When the birds
cooled a bit I had the first taste and was
completely surprised yet again. The flavor was
salty, savory and full flavored penetrating deep
within the meat. The salty part was primarily the
outer skin and the deeper meat was more herbal and
savory. The funny thing was my neighbor came up and
tried it and he too was very impressed. I sent some
home with him and later his wife and told me it was
the best chicken they have tasted.
Since then I
have used this brine on skinless chicken breasts.
They too came out amazing. When using breasts
brining should be reduced to 2 to 3 hours.
New to the Mad
Hunky Line is their Hot Whang rub.
Mad Hunky Meats has released new products. In
addition to the Original Rub and Poultry brine there
is now a pork brine and the new "Hot Whang" chicken
rub. The "Hot Whang" chicken rub has been a big hit
with folks in the forums and I personally use it
allot in my cooks.
See why I use
Mad Hunky products in my cooks.
products are a great addition to your favorite foods
and I highly recommend trying them. To add to the
list of accolades, hear what 12x Grand Champion Andy
Groneman has to say about Mad Hunky Poultry Brine.
With me it's
not always about the product but about the product
and the guy or gal behind it. In the case Rich of
Mad Hunky Meats earned his own page within my site
for such a stellar product line. See this recipe and
smoke in HD video.
Mad Hunky Brine Tips & Tricks Video Learn some tips on how to get the most
out of Mad Hunky Brine while using less of the
product while improving the quality of the brining
process and reducing your cost. A must see video!