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help pls...my all around dry rub...
I have this dry rub that i use for meat, poultry and fish... 1 cup washed sugar 1/4 cup salt 1 tsp ground black pepper 1/2 Tbs garlic powder How much pink salt do i need to add to make it a curing rub....this is for a 2lb meat...if there are left over...can i use it again, lets say on a... -
Storing brined meat
After brining chicken or pork cutlets, how do i keep it for future use and still give it a tender and juicy character..do i have to remove it from the brine and put it in a ziplock bag before throwing it in the freezer then thaw it before use or do i have to freeze it along with the...
