Rabbit reveiw

Discussion in 'Nose to Tail' started by blacklab, Oct 8, 2014.

  1. blacklab

    blacklab Master of the Pit SMF Premier Member

    Had great time doing it and it did look and smell great. But the texture was off putting, like liver I guess (mushy). Not sure if it was brining for two days. Most likely it was . Next time I'll just marinade an bacon wrap.  Can't get past the texture thing..........[​IMG]
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sounds like the brine to me also.... Did you add lemon juice or something like that.... The acid will break down and dissolve the meat... or not enough salt...
     
  4. blacklab

    blacklab Master of the Pit SMF Premier Member

    Hey guys,

    No lemon or citrus added.  Just water 1 1/2 gallons with 1/2 cup kosher and brown sugar with spices, pretty basic brine.  
     

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