Has anyone else tried using the brown sugar/kosher salt combo (4:1) for brining other smoked meats? Like ribs or jerky? I can'tell seem to find any recipes to support the idea, but it sounds good in my head. Just wondering if anybody has tried it?
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I'm guessing there is but one way to find out. -
Going to try soon. I love the sweet n salty flavor it gives the salmon. Might try it on some ribs.Comment
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Nithanhyle, Check out Dan's Damned Good BBQ Rub and Dan's Damned Good Chicken Wings and Thighs Recipe both are Posted on the Home Page of the Pit! No Warrantees, No Guarantees, No Implied Flavor Satisfaction, etc. etc.! Some have told me it's Damned Goodâ“â“
From a Backyard Cremator in Fargo ND, DanComment
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This is a good call man. I have been seeing more and more beef recipes with sugar in them. But My immediate thought, was pork. This would make a damn fine ribs brine. I don't know about taking them, though. I wonder what that would accomplish? If anything. I think I would just use the ingredients and dry brine with them.Comment
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Poultry is a short dash. But, yes, anything high in sugar/salt will attract masses. IMy family secret is for brining smoked-trout. Lots of sugar, lots of salt, and plenty of water. Trout is really fishy, so we do a lot of prep to make it meaty.
Beef? Sure, add sugar and salt: those are the base of all the popular red sauces.
Pork, not my area.Comment
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I use a 2:1 brown sugar:salt mix for salmon and lake trout.It also works great for plucked pheasant as well as wild turkey breast. I'm sure it would work for any other poultry.Comment
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