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brining
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I was reading Jeff's "Smoked Pork Crown Roast" recipe (link). In the recipe, he instructs that the crown roast needs to be brined in "Apple/Honey Brine for Pork Crown Roast" and he gives that recipe as well.
My question is how does the use of apple cider vs. using apple juice make a difference...
Good morning!
Since there is only two of us when choosing a cut for ham I go small. My first attempt worked out well. It was a slightly smaller picnic which I brined for 7 days and then smoked at 180 for an internal temp of 150. I'm now reading I over brined it. My question is this. Is...
Need your help guys, not sure if I chose the right subforum for it though.
The thing is, that I’ve cured a couple of pieces of moose meat in order to do kind of slow roasted pastrami in the oven. It has been staying in the brine in the fridge for 5 days and today just before transferring it to...