Ok thanks! I tried a dry brine and holy moly the salt bout turned my face into a raisin. How long do you let it go in your brine?I just do the standard 1 gallon water 1 cup kosher salt 1 cup brown sugar but add Old Bay for a little more flavor.
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Ok thanks! I tried a dry brine and holy moly the salt bout turned my face into a raisin. How long do you let it go in your brine?I just do the standard 1 gallon water 1 cup kosher salt 1 cup brown sugar but add Old Bay for a little more flavor.
For me no more than 8. 4 is fine if you’re in a hurry.Ok thanks! I tried a dry brine and holy moly the salt bout turned my face into a raisin. How long do you let it go in your brine?
Thank you. I’ll giver a go.For me no more than 8. 4 is fine if you’re in a hurry.
I think brining is the single thing that elevated my wild game cooking the most. Second being a good thermometer and not overdoing it.I just do the standard 1 gallon water 1 cup kosher salt 1 cup brown sugar but add Old Bay for a little more flavor.
Carbonara and shrimp scampi are my favorite “what can I make in 10 mins with little forethought” recipes.
That would be good too. I just happened to try it on a whim with a pile of jalapeños from the garden sitting there the light bulb went off. The mayo and tomato actually tamed the peppers down some. Was the perfect heat.These are always in my fridge. Might kick that BLT up another notch.
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Quick Pickled Jalapeño Rings
These pickled jalapeños are easy to make using a pickling mixture of vinegar, sugar, garlic, and oregano for a delicious kick on nachos or sandwiches.www.allrecipes.com
I subscribe to this idea. I’m a texture person and would really appreciate the crunch of a fresh jalapeño on a BLT.Stupidly simple but next time your making BLT's I substituted the lettuce for sliced jalapeños. Highly recommend. Especially with a garden fresh tomato.
Fresh might actually be better with the added crunch minus the lettuce. Pickled jalapenos are a bit softer.That would be good too. I just happened to try it on a whim with a pile of jalapeños from the garden sitting there the light bulb went off. The mayo and tomato actually tamed the peppers down some. Was the perfect heat.
Yup.I subscribe to this idea. I’m a texture person and would really appreciate the crunch of a fresh jalapeño on a BLT.