Quote:
Originally Posted by Chefnot  That's interesting...the fan idea. Curious...do you smoke any items?
We use a drink cooler and ice when we brine. |
Yes, I love smoking meat, some vegies and my favorite and newest kick is smoking oils. I throw a pan with some olive oil, grapeseed oil, or clarified butter. Then when I want a bit of smoke when I am cooking in the house I throw some of the oil on it. Tastes better and is surely more healthy then liquid smoke.
I forgot another tip that I wanted to share:
DO NOT USE VOLUME TO MEASURE DRY GOODS. I don't mean to yell but measuring salt by volume is just silly. Salt, and any dry good for that matter, varies in size, compaction and processing so much that any recipe can not be repeatable unless all conditions are perfect.
My basic brine is
Salt 2.5 oz. /quart or 70g/L
Brown sugar 1.5 oz/qt or 35g/L
To this I will add any imaginable combination of aromatics and spices.
If you haven't noticed I am very fond of the metric system for cooking. Much easier to scale recipes for sizes because I am not sure how much a .85 oz is but that problem is not present for metric.