Pickled Tongue
860g tongue
Bruce Aidells' Basic Wet Brine (modified, halved)
2c hot water
230g kosher salt
100g brown sugar
25g pink salt
6c cold water
1/4c (20g) Spice Supreme Pickling Spice
Dissolve salts and sugar in hot water, add cold water and stir in pickling spice. Cure tongue in brine 5 days.
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Smoked Chicken Parts (Smoking Meat by Jeff Phillips, modified)
10 large chicken wings (1515g)
1tsp cayenne
1T salt
1tsp rosemary
1T garlic powder
Sprinkle seasoning on chicken, let rest 30-45 minutes.
Smoke at 225*F-240*F for 3-4 hours.
Smoker target: 250*F
Air temp: 15*F
7 applewood pucks
12:10pm-4:25pm
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