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wine salts
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jdgcrean
Posts: 44
anyone else try this rub/brine from the NY times? used on a bone-in pork loin. taste was great - not sure i got too much of the wine flavour, but definitely worth giving another shot. didn't use any wood smoke - did a quick sear and then dropped the egg down to under 300 to get the roast up to temperature. served with green beans, sauteed apples and roasted potatoes.
Comments
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Thanks for the link. I like dry brining and this is very interesting. Messina Hof makes and unoaked chardonnay that should work well with this process.When you made the wine salts did you notice the oak tannin taste in your salt?Large, small and mini now Egging in Rowlett Tx
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used a $15 gewurzt - figured the sweetness would hold up best in the reduction. would definitely be interesting to try something more oaked though.
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