Rabbit reveiw

[blacklab]

Had great time doing it and it did look and smell great. But the texture was off putting, like liver I guess (mushy). Not sure if it was brining for two days. Most likely it was . Next time I'll just marinade an bacon wrap.  Can't get past the texture thing..........

 

[Bearcarver]

Hi Blacklab!!

I would guess that's much too long in brine.

Below is a Great post by Jason, my goto guy on "Smoked Rabbit".

http://www.smokingmeatforums.com/t/112011/a-rabbit-feast-qview

Bear

 

[daveomak]

Sounds like the brine to me also.... Did you add lemon juice or something like that.... The acid will break down and dissolve the meat... or not enough salt...

 

[blacklab]

Hey guys,

No lemon or citrus added.  Just water 1 1/2 gallons with 1/2 cup kosher and brown sugar with spices, pretty basic brine.