@joshua_ranusgehy$
>@joshua_ranusgehy$
rub salt on your favorite meathead
>rub salt on your favorite meathead
>Go satan tripps
<_ranusgehy
>Expand your thinking
<expanded_ranusgehy
>then expand it again
<gapesexpanded_ranusgehy
>then expand to the fucking moon.
<davidwillcokelickspeepeefoRENT
>Now the plan is coming into focus.
>>rub salt on your favorite meathead
Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Bring to a simmer and stir to dissolve the sugar and salt. Remove from the heat and refrigerate until chilled all the way through. Trim the spicer down to fit into two or more gallon sized resealable freezer bags. Insert the spicer in the bags, then pour the cooled brine into the bags to cover the spicer loins. Squeeze as much air as possible from the bags, then place the filled bags in a high-sided roasting pan and place the pan in the refrigerator for 72 hours.
>Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Bring to a simmer and stir to dissolve the sugar and salt. Remove from the heat and refrigerate until chilled all the way through. Trim the spicer down to fit into two or more gallon sized resealable freezer bags. Insert the spicer in the bags, then pour the cooled brine into the bags to cover the spicer loins. Squeeze as much air as possible from the bags, then place the filled bags in a high-sided roasting pan and place the pan in the refrigerator for 72 hours.
spicer needs 2 minutes per pound in little microwave oven
spicer wants to jump in your buns and swim in kraut and pickles
Need a little help finding some Pink Salts for curing your meat? Here’s a handy-dandy Amazon affiliate link to some Prime eligible Pink Salt!
(dot)amazon(dot)com/gp/product/B0050IM4MY/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0050IM4MY&linkCode=as2&tag=foowitfam-20&linkId=KQCOWHRZDKI2SRV5
This cured spicer loin with mild maple and sage flavours eclipses any commercially available Canadian bacon I’ve ever had in my entire life. Barely adapted from and with thanks to Michael Ruhlman’s Charcuterie.