Author Topic: Marinades Rubs Brines Cures and Glazes  (Read 10098 times)

Offline deb415611

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Re: Marinades Rubs Brines Cures and Glazes
« Reply #30 on: January 30, 2009, 02:14:09 pm »
OMG,  I received this book today.  I have only had time to thumb through it but it has many stickies sticking out of it already.  I can't wait to try some of the recipes.



Offline Gizmo

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Re: Marinades Rubs Brines Cures and Glazes
« Reply #31 on: January 30, 2009, 07:54:03 pm »
Awesome Deb,
If you want a good start, and I believe I remember reading in another thread you don't have a dehydrator but you do have a big easy, Use Jim's Turkey Jerky recipe only use the Big Easy in place of the dehydrator.  You will have a few more OMGs.
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Offline deb415611

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Re: Marinades Rubs Brines Cures and Glazes
« Reply #32 on: January 31, 2009, 04:25:57 am »
Giz,

Thanks.

I don't have a dehydrator but my oven will go low enough so I'm good for jerky.  I just want to get the dehydrator to free up the oven space.   I'm kicking myself for not taking the time when we bought this house to put a double oven in.

The recipe that caught my eye second after the jerky was grilled beef tenderloins with ancho chile sauce.  The tenderloins are marinated in a orange-chipotle marinade. 

I have been to the liquor store & now have bourbon so I'm good to go on the jerky today.  Just have to figure out the timing.

Deb

Offline marinade

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Re: Marinades Rubs Brines Cures and Glazes
« Reply #33 on: January 31, 2009, 09:33:40 am »
Hey Gang, thanks again for the blushes. Back to Marc and the apple powder. Where I would use this is part of a cure for smoked salmon by replacing the sugar or sweet element. If you're using it as part of a rub, don't be surprised if it's lost in the shuffle. I play around with a Mape Bourbon Sugar (cooled caramel broken up in a spice mill) and the flavor is there when it doesn't have a lot of company (ingredients) around it. Don't over do it. It's a sugar and it will carmelize. I'd combine it with a Pate Spice Rub and nail some brined pork chops with it.

Offline marinade

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Re: Marinades Rubs Brines Cures and Glazes
« Reply #34 on: January 31, 2009, 10:02:04 am »
Giz,

Thanks.

I don't have a dehydrator but my oven will go low enough so I'm good for jerky.  I just want to get the dehydrator to free up the oven space.   I'm kicking myself for not taking the time when we bought this house to put a double oven in.

The recipe that caught my eye second after the jerky was grilled beef tenderloins with ancho chile sauce.  The tenderloins are marinated in a orange-chipotle marinade. 

I have been to the liquor store & now have bourbon so I'm good to go on the jerky today.  Just have to figure out the timing.

Deb
Jim

Deb, here's a trick for the turkey. I freeze it for an hour or two and turn it out on a slicer. There's an Amish butcher at Reading Terminal Farmer's Market that does these flat brisket cuts with turkey breasts. I stole a couple ideas from him. Take the two breast halves and slice them laterally. You want them as thick as slab bacon. The Amish butcher is a good friend of mind. Once when I bought about 20 pounds of wings on a busy Saturday for a testing binge.  He asked me if I need anything else, I said “Yeah Les, could you bone them?”  The look he gave me could chill a beer cooler. I told him I was just kidding, he answered, “Don’t laugh, some days it gets like that.”

Offline Smoking Duck

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Re: Marinades Rubs Brines Cures and Glazes
« Reply #35 on: January 31, 2009, 10:06:25 am »
Sounds good Jim.  I'm contemplating something with apple, ginger, maybe a light mustard and some pepper.  You're right about it getting lost......maybe adding some other citurs zest (maybe lemon) would help along the way.Maybe even some tarragon.  It would definitely be a rub on the sweeter side that could be complemented with a glaze.  Just not sure where to go with it yet........but I'll work on it.  I know that apple and horseradish work pretty well together as well.  Maybe some apple as the primary spice, some kosher salt, a little black pepper, dry mustard, ginger.  That's all of the fun in working with spices, IMO........the experimentation.

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Offline deb415611

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Re: Marinades Rubs Brines Cures and Glazes
« Reply #36 on: January 31, 2009, 10:17:22 am »


Deb, here's a trick for the turkey. I freeze it for an hour or two and turn it out on a slicer. There's an Amish butcher at Reading Terminal Farmer's Market that does these flat brisket cuts with turkey breasts. I stole a couple ideas from him. Take the two breast halves and slice them laterally. You want them as thick as slab bacon. The Amish butcher is a good friend of mind. Once when I bought about 20 pounds of wings on a busy Saturday for a testing binge.  He asked me if I need anything else, I said “Yeah Les, could you bone them?”  The look he gave me could chill a beer cooler. I told him I was just kidding, he answered, “Don’t laugh, some days it gets like that.”


Thanks Jim.   I actually can purchase thin sliced turkey breast in the grocery store that I shop at.  I had some in the freezer and I'm just waiting for it to unthaw enough to slice it in half.  It's just a little thicker than I want it to be so slicing in 1/2 will be perfect. 

If any of the jerky makes it past the weekend I"m going to try the yellow split pea soup.