smoking Good Info on brining and smoking

[moyboy]

I have been doing some reading up on brining and smoking, and the finer points on sausage making and I found these Documents very detailed and informative. So I thought I'd share the weath.......

Part 1 Sausages Meat Selection Curing

Part 2 Sausage Equipment required and Smoking meats

Part 3 Fermented / Air Dried Sausages

All 3 are PDF's

It's a lot of reading but if you are interested you'll learn a lot from these as I did!!

Enjoy

 

[Davez Foodz]

moyboy - that's some great information! Thanks for posting it!

 

[Smokey Mick]

This is something I do know a little about
Any meat will benifit from a simple brine.
A simple brine is 1 tablespoon of salt per litre of water.
To this you can add flavours (Such as chili)
Osmosis will draw out the meats natural water and replace it with your brine (And the added flavour)
However, For osmosis to work, The whole joint or piece of meat must be under the brine.
Cups and saucers help to push it down.
Every thing must be chilled.
You can brine a whole chicken for up to 24 hrs or as little as 12 hrs.
A skinless chicken breast will brine in less then 6 hours.
If you do a small fry taste test of your brined meat and its a little too salty? (Wont happen with the 1 TBS per Lt Rule)
You can always reverse the process.
Soak in cold fresh water and the salt goes back out.
So there is a balance that one can find