d boil hard for 5 minutes. Leave the brine to cool.<
igh heat. Carefully add beef brisket and brown the meat on
>brine cool to room temperature, at least 1 hour.
Place brisket
e spice mixture on the brisket on all sides. If you
wl. Triple or quadruple the recipe and keep the rest in
ool. Place the meat (except for whole birds) into a one
Mix brine together well with a whisk.<
over and let rise again for 30 minutes.
Preheat oven
very pretty).
Pour brine over veggies then let cool
o 350 dg. and place brisket fat side up in baking
Boil brine and add to stuffed peppers (core and remove seeds and membrane, stuff with cabbage or hot dog) in quart jars to within 1/2 inch from top.
Can as usual with hot lids and bands. Add to hot water bath just until boil and remove for jars to seal. **she doesn't hot water bath, says hot jars, brine, lids, seal without water bath, but I know that some zaar folk will give me the lecture on safety and usda recommendations :).
ntend to brine.
Add all the ingredients and stir for a
ine because as Ree says: \"For Brisket, I sometimes like to use
ff heat and let the brine cool completely.
Place a
our.
Marinate fish in brine for 12-24 hours, stirring or
Mix all ingredients except for brisket.
Rub mixture on both sides of brisket; refrigerate over night covered with foil.
Bake at 350 degrees for three and half to four hours with foil covering.
nd allspice berries. Let simmer for 10 minutes. Turn off heat
Combine all ingredients in a glass or non-reactive bowl.
Filet Salmon or Trout and cut into desired pieces.
Pour the brine into a freezer bag and add fish.
Remove air, seal and place in the fridge, turning every so often.
Brine for at least 8 hours, up to 24 hours.
Remove from brine, rinse, pat dry and now you are ready to smoke.
Mix cold water, salt and sugar and stir to dissolve.
In a non-reactive container, immerse food in brine, seal and refrigerate.
Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
WILL NOT WORK IF MEAT IS FROZEN.
Mix all ingredients.
Pour over brisket in Pyrex.
Marinate overnight.
Turn several times.
Bake at 250\u00b0 for 6 to 8 hours.