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Post by rivergirl on May 5, 2013 8:54:56 GMT
I brined the pork for 24 hours. I think that's long enough but time will tell. The brine mix was 2 cups sea salt ( I used our own 1 cup brown sugar 1 1/2 tbsp mustard seeds, coriander seeds, thyme ,peppercorns 1 tbsp. juniper Heaped teasp of cloves .. ..Allspice berries Good pinch mace Grated orange Garlic 2 bay leaves I blitz all the spices and mix with sugar and salt. I don,t add the garlic or the orange rind to the mix so that I can keep any left over spice/ salt mix . I only add it to the batch that I am using. Washed and dried the fillet and then rolled it in a Cajun spice mix. I make my own and don't put salt in it . Fingers crossed that it works!!! Attachments:
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Post by rivergirl on May 5, 2013 8:57:53 GMT
Sorry that's 1 1/2 tablespoon each of those spices. But it's all down to personal preference what you use . I like rosemary if I am doing lamb. And it's good on bacon as well.
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Post by rivergirl on May 5, 2013 10:00:43 GMT
And cooked, it is really tender and smoky and will make a fantastic biriani for tomorrow!! Attachments:
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Post by minesamojito on May 5, 2013 10:23:27 GMT
Looks wonderful, love your spice mix, great to see juniper in it Cheers Marcus
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Post by cannyfradock on May 5, 2013 13:14:29 GMT
Lovely brining and cooking. Shame to put such a lovely pice of pork in a Biriani.... Terry
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Post by rivergirl on May 5, 2013 14:32:44 GMT
You're okay Terry only half of it! The other half is for salad tonight..... Marcus I love juniper and use it in my bacon brine as well
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Post by rivergirl on May 6, 2013 11:36:41 GMT
Terry the meat was def. not wasted in the biriani !!! It was so tender and added a lovely smokiness served with roasted masala spiced sweet potato
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Post by h12rpo on May 16, 2013 7:45:30 GMT
Nom nom, could you detail your smoking process for us Les ?
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Post by rivergirl on May 16, 2013 12:58:40 GMT
Ian , I will, I left my ipad in blighty but hopefully will get it back this weekend . So I can explain with photos !!!! before I made the cupboard smoker I used to put a sweet tin of wood shavings in my gas BBQ and hot smoke by cooking the meat in the indirect cooking method, its the same for the charcoal but I also sling on some wood OR cook the meat on the walnut plank both also using the indirect method. As you are cooking over indirect heat you could put veggies underneath the meat to catch the juices .................. Will [post some pictures which should help ( I hope ) Cold smoking
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