Saturday, November 06, 2010
"Why do you experiment with our food? Even Dr. Frankenstein didn't do that!"
I hear this a lot around my house. I've been working to find the Perfect Rib Smoking recipe, but today was not my day. A dog visiting us thought they were great! Lucky dog.
The change in the Rib Routine was to do a pre-soak in a brine solution made from 1 cup of Morton's Tender Quick and 4 cups of water. This was successful with salmon and I found a few recipes on-line. What could go wrong?
Well, the brine soak "cured" the meat somewhat, but I was quite surprised to see how much "somewhat" that was when I cut into the finished product.
"Wow, that's really pink."
"Looks like ham."
"Tastes like ham!"
"Salty like ham. Pass the water or a few gallons."
Later that evening ...
"Whatcha looking up."
"Ham recipes. I figure if you can't beat 'em, join 'em."