Quote:
Originally Posted by CigarNut
That sounds good Adam -- may have to give that one a try. Usually I use pickling spice and salt for the brine and add garlic and onoins when I cook it.
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Nothing wrong with pre-mixed pickling spice blends, although I don't normally use them because I want more control over the components and want what I'm working on to NOT taste like most of what's already out there.
My thing right now is getting the ratios nailed down for celery juice (extract) or celery seed powder in place of curing salts. Close, but not quite there yet.