Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: h20hunter on February 11, 2019, 03:01:08 PM
-
Decided to throw a hunk of meat in the brine. Will soak all week. Pictured spice blend brought to a boil, cooled with ice, add kosher salt and prauge liwder, drop in big ziplock and put it in the fridge. Give it a shake once a day. Goes in the smoker a week from now.
-
This should be good!
-
Good luck my man, hope it turns out great :tup:
I have no clue why it took me so long to try doing one but it will be a regular thing from here on out.
-
This should be YUM :EAT:
-
Here it is. Smoked yesterday, vac packed, sliced this am. Going to sizzle in a little bacon grease and have with my eggs.
-
Goodness!
Looks awesome. Thanks for sharing. :tup:
-
Looks great. How was your pickling seasoning? did you account for the extra water in the ice for cooling? I have found I have to account for the ice or I feel the flavor is more washed out. I've got 4 corned beef to smoke today and will be making some epic sandwiches later.
-
It could have been a little saltier. I soaked with a few fresh water baths as an experiment. Yes, i account for ice but each one I knda wing it a bit. This belnd was a little oh maybe nutmeg or cinnamon something stronger tgan the last batch. Still very good.
-
:drool:
-
man this looks good