Just a friendly reminder to our readers--if youre going to corn some beast for St. Pattys Day, nows the time to get er started!
Were doing it a little differently this year than in the past. In part, we dont have leftover whey from making cheese. And in part, we read this article explaining how a dry rub can give better flavor penetration than a brine. We generally followed the recipe given here, scaled to our 800 gram venison roast from his 2250 gram, and replacing the pink salt with additional regular salt and citric acid. Of course, the meat released a bit of venison juice just on thawing, so it isnt a true dry rub, but itll be a less watery brine than in years past.
We also put it in a bag this year, instead of a bowl. (Well ok, its in a bowl, too, but the bowl is only secondary containment.)
Dont forget to get it started! If you dont make corned beast for St. Pattys Day, a leprechaun will come and hide marshmallows all over your house.
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