Reeltime
Well-Known Member
First try at it looks pretty good, did it pretty much the same as my salmon recipe and process
all vacuum sealed for a week, letting all the flavours permeate throughout the loin, hope it
taste as good as a marbled.
*Brown sugar
*Salt
*Wash salt and sugar brine off thoroughly
*In the brine 24hrs
*Air dry and bring up to room temp 9hrs
*Mesquite wood chips x2
*10 hrs in the Bigchief
all vacuum sealed for a week, letting all the flavours permeate throughout the loin, hope it
taste as good as a marbled.
*Brown sugar
*Salt
*Wash salt and sugar brine off thoroughly
*In the brine 24hrs
*Air dry and bring up to room temp 9hrs
*Mesquite wood chips x2
*10 hrs in the Bigchief
Last edited:
