Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.

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1answer
55 views

Mackerel brining time before smoking

Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
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0answers
37 views

Equilibrium Brining: how to use a salinity meter?

I'm interested in trying out equilibrium brining. I'm not 100% clear on how to use a salinity meter (e.g. when do I know the brining process is done, etc.). Does anyone here have suggestions on how to ...
1
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0answers
66 views

Brining rack of lamb

I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the ...
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0answers
27 views

Smell Assessment and Brining Frozen Sardines

I have almost no experience working with fish at home, but I enjoy eating fish and owing to the high price of quality pastured beef or pork, I'm finding scup and frozen sardines to be a much cheaper ...