c o m p a n y
Magi's Nitrate Free Bacon
4 lb pork loin or turkey breast or venison rump
1 large zip lock bag
2/3 cup of "Get your Brine On"
1/2 to 3/4 cup pure maple syrup
1/4 cup cracked "Organic Pepper Blend" (optional)
Measure meat to fit in bag - if it is too big use 2 bags for maximum coverage
Mix "Get your Brine on " with maple syrup
Add 1/2 the pepper (if using) set aside the rest
Rub the "mix" into the meat, massaging thoroughly.
Put the meat and any mix you have left into the bag, take out as much air as possible and seal the bag
Now here is the hard part: put it in the fridge for 7 to 8 days @ 4 degrees celsius.
It is important that you flip the bag each day so the juice can penetrate the meat.
By the 7th day the bag should have only half the liquid, drain what remains and rinse with cold water. Air dry by placing the meat on parchment paper and place back into the fridge uncovered for one day (24 hours). Remove from the fridge, brush with maple syrup, and the remaining pepper, then return to the fridge to dry one more day and then slice, portion and freeze.
(Optional if smoking - smoke at low temperature for 3 hrs.)
Copyright 2015 2016 Okanagan Pink Salt Company. All rights reserved.
4 or 5 lbs of ribs - lamb, pork or beef ( chicken,thighs)
and generously sprinkle the ribs with "Get your Brine on" and rub in well.
Place ribs in a zip lock bag and refrigerate for 1 or 2 days
Day of feast:
Mix 1/4 cup Dijon mustard with 1/4 cup apple juice, brush on ribs
Broil for 5 minutes, until browned
Bake 275 F for 2.5 hours covering the ribs halfway through cooking time
1/2 hour before being done brush with BBQ sauce; return covered to the oven.
Serve with finger towels and bibs