I'm wanting to make this for my family and it calls for "70 grams koji" for 3L of water. You're wet brining the ribs with it overnight.
Would I be using the dry grains? Or when it's fermented into the shio paste? Thanks!
Well, Judy & I were definitely blessed with a wonderful gift package from Robert @tx smoker. I won’t get into what was in there, but everyone will ultimately get a chance to see it posted on here. So starting out with some of his homemade breakfast sausage. It was excellent with some eggs &...
I'm fairly new to Smoking/Curing Meat with a limited arsenal of tools in the kitchen(I only have a small propane grill, an oven and a food dehydrator), I joined the forum to mainly learn about new Jerky Marinades/easy pan/oven recipes.
Let me know if you have any advice/tips!
I smoked my 2nd flat iron steak yesterday. The one I did before I used Jeffs Texas rub. This time I used the Texas rub minus cayenne (I was out), and I made a marinade by adding 1/2 cup of Dales low sodium steak seasoning and just a touch of olive oil. I haven't been on here in a while, so...
Chile's Fajita Marinade
3/4C Olive or Vegetable oil
1/4C Worcestershire sauce
1/8C Soy sauce
1/3C Lime juice
2T Garlic, minced
1T Chili Powder, could be a mix, cayenne or any straight ground chile, e.g. Ancho, Guajillo or etc
2t Red Pepper Flakes
1/2t Black Pepper...
Chile's Al Pastor Marinade/Sauce
1 28oz can Red Enchilada sauce
1 20oz can Pineapple tidbits
1/2c Brown sugar, add to taste
1c Guajllo chile powder
1/3c Achiote powder or paste
1/8c Garlic, granulated
2T Salt, add to taste
1T each Mexican Oregano and Cumin
I know technically it's not a marinade.
One time I put a pork butt in Evan Williams bourbon for three days before smoking and it seemed to work well. I've also been told that spiced rum for three days works well but it has to be kept on ice (I'm assuming the freezer would work).
But I can't...