SandwichShortOfAPicnic
Forum GOD!
It’s a full wet brine. That’s the only sort that really works well with thick fat coated meat.
It’s breaks it down the proteins from the inside. A rub like a sauce would just mostly sit on the skin and not do much.
IMO there’s no comparison between the results of a fully submerged wet brine and a rub. Rubs are good but for BBQ’s and adding some strong flavour to the outer layers but for real change in tenderness a full wet brine is king of the hill.
I use a large stock pot filled with the water, salt, sugar and flavouring (in this case plums) add the birds to sit in it for 12 hours (tbh I prefer 24 hours), that gives the salt and sugar solution enough time to fully penetrate the meat and work their magic.
So with the plums (or any fruit n veg) Ill roughly cut them in half, then bring to the boil n simmer them briefly in the salt n sugar solution with any other aromatics (I’m thinking maybe juniper or star anise) and let that infuse before dunking the ducks in their watery grave overnight.
It’s breaks it down the proteins from the inside. A rub like a sauce would just mostly sit on the skin and not do much.
IMO there’s no comparison between the results of a fully submerged wet brine and a rub. Rubs are good but for BBQ’s and adding some strong flavour to the outer layers but for real change in tenderness a full wet brine is king of the hill.
I use a large stock pot filled with the water, salt, sugar and flavouring (in this case plums) add the birds to sit in it for 12 hours (tbh I prefer 24 hours), that gives the salt and sugar solution enough time to fully penetrate the meat and work their magic.
So with the plums (or any fruit n veg) Ill roughly cut them in half, then bring to the boil n simmer them briefly in the salt n sugar solution with any other aromatics (I’m thinking maybe juniper or star anise) and let that infuse before dunking the ducks in their watery grave overnight.
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