ness Posted December 14, 2016 Author Posted December 14, 2016 2 hours ago, BilletHead said: Well Terrierman, When pouring it off it smelled good but it had more of a rose color instead of the clarified brown/tan. Man I wish i would of kept it for you . Hummm? A sipping scotch with a bloody kick , BilletHead Well, marinating in scotch is a new one for me. I'm interested to hear the results. BilletHead 1 John
rps Posted December 14, 2016 Posted December 14, 2016 I have poached salmon in a scotch and fish stock (fume) blend, but never marinated anything in outright straight spirits. I eagerly await comments on the results.
BilletHead Posted December 14, 2016 Posted December 14, 2016 Once pulled from the scotch and drained, then patted dry the spices and cure were massaged in. Put in a tight fitting container and turned once a day for three to four days. The first turning, The ingredients for the massage and cure. Black pepper, crushed juniper berries, salt, sugar and pink curing salt. BilletHead JohnP 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
MOPanfisher Posted December 14, 2016 Posted December 14, 2016 I am saddened for the scotch. Hopefully there was a little left for the chef to have a nip.
ness Posted December 15, 2016 Author Posted December 15, 2016 This is just crazy enough it might work... BilletHead 1 John
BilletHead Posted December 15, 2016 Posted December 15, 2016 Isn't my original recipe, So it has worked for someone else just hoping it works for me. . BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Mitch f Posted December 15, 2016 Posted December 15, 2016 2 hours ago, BilletHead said: Once pulled from the scotch and drained, then patted dry the spices and cure were massaged in. Put in a tight fitting container and turned once a day for three to four days. The first turning, The ingredients for the massage and cure. Black pepper, crushed juniper berries, salt, sugar and pink curing salt. BilletHead Did you put on a little Barry White music for the massage? "Honor is a man's gift to himself" Rob Roy McGregor
BilletHead Posted December 15, 2016 Posted December 15, 2016 26 minutes ago, Mitch f said: Did you put on a little Barry White music for the massage? Great way to go Mitch, Every time for the next three days when I flip my meat I will think of you Mitch and good old Barry BilletHead Mitch f 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Johnsfolly Posted December 15, 2016 Posted December 15, 2016 BH I was hoping to find some Barry lyrics that would be applicable for your meat massage. I just keep going with Lou Rawls with "you'll never find another marinade like mine. No one massages me like the way you do." BilletHead and Mitch f 2
Walleyedmike Posted December 15, 2016 Posted December 15, 2016 Looks fantastic BilletHead! Can't wait to see the end product! I have some pork loins curing right now that will be introduced to some smoke Saturday. I'll let them rest 'till Wednesday or so, and slice them into Canadian Bacon and smoked pork chops. I'll post a few pics after I get them sliced up. WM BilletHead 1
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