Why did you stop at only 3? Did they run out? $1.25 is about as cheep as I remember seeing them.
Juuuuuust giving you greif!
I don't know if I would have bought them out or not?
Got off to a late start and finally got the turkey legs and salmon into the brine
Gallon of water
cup of kosher salt
cup of brown surgar
2 Table spoons of garlic powder
1 Table spoon of Cavenders Greek seasoning
3/4 cup teriaki sause (Garlic flavored)
Heat to dissolve, and then cool before use
Put the fish (two half pound fillets) into a large Ziplock bag with 3 cups of the brine and squeezed out the air.
Put 9 legs into a flat tub with a lid, covered with the brine and into the fridge.
I figure on about 12 hours or a good overnight for both the fish and the legs. I am not really doing this to perserve the meat, just for flavor. The fish will get a pepper and dill sprinking and the legs.....depends on my mood, maybe lime or apple juice or more teriaki, maybe just the smoke.
Sorry the camera is out in the van. Nobody wants to see meat just soaking there anyways. Action pics tomorrow!