Post by Ken_Griffiths on Mar 21, 2017 9:12:03 GMT
1. 3 tsp freshly ground Coarse Ground Black Pepper (was 4 tsp)
2. 2 tsp White Pepper Preferred fresh ground
3. 1/2 tsp crushed red pepper flakes/ground course or fine.*
4 1/2 tsp Garlic
5. 1/2 tsp Mace
6. 3/4 tsp Coriander Preferred fresh ground
7. 1/2 tsp Sage
(Above confirmed as ingredients)
8. 1/4 tsp Onion powder
9. 1/2 tsp Thyme ground not powdered
10. Anybody's guess 1/8 - 1/4 tsp of __________
11. Anybody's guess 1/8 - 1/4 tsp of __________
Brine Marinade:
2.5 cups water,
2.5 cups whole milk and what turns out to be
1/4 tsp of garlic,
1 tsp. fresh ground pepper,
1 tsp. sugar,
5 Tbsp Kosher Salt and
1 Tbsp MSG plus I added
1 Tbsp. Vinegar and will marinate 24 hours or thereabouts.
The Egg/Milk dip: Two Egg Whites in 1 1/2 to 2 cups of Milk
or Buttermilk (preferred) or 1 cup of water and 1 cup of Buttermilk.
2. 2 tsp White Pepper Preferred fresh ground
3. 1/2 tsp crushed red pepper flakes/ground course or fine.*
4 1/2 tsp Garlic
5. 1/2 tsp Mace
6. 3/4 tsp Coriander Preferred fresh ground
7. 1/2 tsp Sage
(Above confirmed as ingredients)
8. 1/4 tsp Onion powder
9. 1/2 tsp Thyme ground not powdered
10. Anybody's guess 1/8 - 1/4 tsp of __________
11. Anybody's guess 1/8 - 1/4 tsp of __________
Brine Marinade:
2.5 cups water,
2.5 cups whole milk and what turns out to be
1/4 tsp of garlic,
1 tsp. fresh ground pepper,
1 tsp. sugar,
5 Tbsp Kosher Salt and
1 Tbsp MSG plus I added
1 Tbsp. Vinegar and will marinate 24 hours or thereabouts.
The Egg/Milk dip: Two Egg Whites in 1 1/2 to 2 cups of Milk
or Buttermilk (preferred) or 1 cup of water and 1 cup of Buttermilk.