Hello again Chuckwagon. When you say the chicken is then brined in its own juices, are you referring to the juice that was leached out in to the brining water during the initial stages of submersion?
Also, does salinity of water play a role or is this a standard 10% by weight salt solution?
Search found 247 matches
- Fri May 13, 2011 02:37
- Forum: Dry Cured Meats and Sausages
- Topic: Soaking after curing.
- Replies: 4
- Views: 5529
- Thu May 12, 2011 04:24
- Forum: Hardware
- Topic: Meat Grinders
- Replies: 14
- Views: 9791
Meat Grinders
Are manual grinders superior to high quality mechanical ones in terms of the quality of grind they produce?
- Mon May 09, 2011 18:23
- Forum: Technology basis
- Topic: Speaking of salt...
- Replies: 14
- Views: 16648
- Mon May 09, 2011 17:23
- Forum: Other products
- Topic: Lamb Prosciutto
- Replies: 7
- Views: 6617
Lamb Prosciutto
Armandino Batali developed a lamb prosciutto. They vaguely mention that they had to "Tweak the curing system" from that used in pork preparation. What issues beside surface to mass ratio and therefore curing time would need to be addressed?
- Mon May 09, 2011 17:20
- Forum: Dry Cured Meats and Sausages
- Topic: Soaking after curing.
- Replies: 4
- Views: 5529
Soaking after curing.
Some recipes call for curing a product, and afterwards submerging that product in water for a period of time (typically 30 minutes to an hour). Why not simply shorten the cure time? What is the benefit of this technique?
- Sat May 07, 2011 04:22
- Forum: Microbiology of meat and products
- Topic: Heritage Breeds
- Replies: 33
- Views: 24739
I think the importance of feed, weight at slaughter, and conditions of slaughter are all well understood variables in quality of meat, but my interest is in the breed's influence. If specific breeds are prized and saught after, they must have characteristics that make them exceptional beyond the pre...
- Wed May 04, 2011 03:36
- Forum: Microbiology of meat and products
- Topic: Heritage Breeds
- Replies: 33
- Views: 24739
Heritage Breeds
Are certain heritage breeds of pork better suited for specific preparations? For example, Iberian pigs having great intramuscular fat in their legs for a well marbled jamon or Mangalista pig`s lower fat melting temperature vs. other hogs, producing a superior lardo. Conversely, are there certain bre...