|Cooking with Asian Leaves|
|by Christopher Tan|
Many leafy vegetables are used in Asian cuisine either as a main ingredient or for flavouring.
1 - 10 of 25 for brines for smoking
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1. In a ... the cold sugar brine. Cover and ... fire extinguisher nearby for added safety.) 2. ... oils with high smoke points, such as ... all water. Recipe by: Masterbuilt
Brine salmon chunks 8 or more hours, keeping refrigerated.
Mix all together ... with brown sugar and bake for 45 minutes at 250°F. Remove from oven and place fish in smoker. Smoke according to smoker directions.
Cook all with water, cool and pour over meat. Keep hams in this brine for 6 weeks. Then smoke in your outdoor smoker.
Cut salmon into ... 12 hours in brine solution (make sure ... first in this for 1 hour. Place ... in smoker and smoke 10 to 12 ... smaller pieces.) Add smoking chips every hour ... pieces on top shelf.
Bring vinegar, brown ... Submerge chops in brine. Refrigerate for 3 hours (no ... Prep Time: 30 minutes Cook Time: 20 minutes Marinating Time: 3 hours
In a bowl ... let cheese marinate for at least 4 ... and kept covered. P.S. This tastes best with fresh roasted peppers but jarred or canned will also do.
Remove neck and ... Soak turkey in brine 24 hours in ... 350 degree oven for 1 hour, reduce ... wings with foil so they don't dry out. I bake it all night.
Mix brine in large (approximately ... submerged, in brine for 24 hours, in ... degrees approximately 3 more hours. (Check directions on browning bag box).
(May be reduced by 1/2 for less fish) 3 ... bucket, thoroughly mix brine until sugars and ... it's done in the center, fish will flake easily when done.
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