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..........
post #1 of 4
10/8/14 at 6:29am
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post #2 of 4
10/8/14 at 7:08am
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I would guess that's much too long in brine.
Below is a Great post by Jason, my goto guy on "Smoked Rabbit".
post #3 of 4
10/8/14 at 7:31am