Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.
aking dish and pour the brine over the chicken. Cover with
old turkey) bring all the brine ingredients but turkey to boil
EFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
oast.
Remove turkey from brine one hour before you're
br>small dill cucumbers.
brine, using 225 g salt to
ours in refrigerator, in blended BRINE ingredients: 4 cups cold water
e too much room for brine in the jar. The pickles
Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.
Drain pickles, reserving brine (about 4 cups). Place pickles
no aluminum) saucepan, make the brine by bringing 2 cups white
or shake up to dissolve brine the sugar & salt.
Put
ound. This open refrigeration will dry out the skin a little
Mix all ingredients together well.
Slice cucumbers lengthwise.
Have the brine in a crock jar or glass container. Add enough cucumbers so they are covered with brine.
Are ready to eat in 3 to 7 days.
Does not require refrigeration.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
o is rinse off and dry your pork butt and trim
Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Pat turkey dry with paper towels. Season the