- May 8, 2011
- 87
- 10
I have been on a buttermilk kick! I have been soaking wings, fish, alligator and turkeys in buttermilk before deep frying them. From what i have read the enzymes breaks down the meat and tenderize it. It also makes the batter stick and taste really good.
Well I got to thinking why not soak a brisket for 24 hrs in a buttermilk brine? I've searched online and haven't found to much info on buttermilk brine and brisket. Well I bought a 10 pounder packer today and it's soaking in it now.
Anyone ever tried this???
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Well I got to thinking why not soak a brisket for 24 hrs in a buttermilk brine? I've searched online and haven't found to much info on buttermilk brine and brisket. Well I bought a 10 pounder packer today and it's soaking in it now.
Anyone ever tried this???
Sent from my SAMSUNG-SM-N910A using Tapatalk