good suggestions, but I'd not want to flavor this is any way - trying to keep it original to the version I grew up eating. Those flavors will be added in the dishes I cook
@@caribbeanpotChris can I do thick cuts of pork like the pigtails you did here…I want to do corned pork and ackee with salted fish…but I can’t find the corned pork in the US…Blessings
You should include prague powder #1 in your brine to get the pink colour and proper curing. Whether beef or pork. It will also cure much faster than 3 weeks.
Chris, two questions. 1) after 35 days in the brine my tails are a lot lighter than they started, and 2) now what? Do I keep them in salt, do I dry them whats the next storage for the coming months?
In the event that he doesn't answer, I'm currently trying this recipe for the first time too. My plan is to drain, pat dry, and portion the pieces into freezer bags and freeze for use when needed. If you had any doubt of the edibility (which you shouldn't considering the dyer amounts of salt) then freezing will further ensure that bacteria et al are killed in a simmilar way to most sushi.
Thanks for this video Chris…. Try adding thyme, scallions, chadon beni, scotch bonnet and pimiento seeds to the mix… you’ll love it.
good suggestions, but I'd not want to flavor this is any way - trying to keep it original to the version I grew up eating. Those flavors will be added in the dishes I cook
@@caribbeanpotChris can I do thick cuts of pork like the pigtails you did here…I want to do corned pork and ackee with salted fish…but I can’t find the corned pork in the US…Blessings
Chris ah neva thought of the Canadian Tire bucket. This is way better than my set up currently. Cheers from a mix Belizean household in NL
This was so informative. Thank you!
Great recipe buddy I’m accustomed to this recipe my Caribbean friends spoil me great stuff and we spoil them with Italian food . Take care 👍👌🇬🇧
likewise - take care
Thanks Chris!!!! 😊 Yes yes yes, keep going Chris, would love to know about the Salted beef and maybe you can move on to the salted cod if possible! ❤️
I'll circle back soon
So glad to see this homemade
I LOVE your videos! Thank you!❤
thanks kindly for the support
Great video I’d love to see your salted beef recipe
soon
Hi Chris Happy Saturday have a great day bye .
Happy Saturday
Never had this before I’m going to watch very carefully
used in soups, stews etc
Thank you for this! Please do the salt beef!
I usually use coarse Kosher salt and it works perfectly 😊
You should include prague powder #1 in your brine to get the pink colour and proper curing. Whether beef or pork. It will also cure much faster than 3 weeks.
I need this
Chris, two questions. 1) after 35 days in the brine my tails are a lot lighter than they started, and 2) now what? Do I keep them in salt, do I dry them whats the next storage for the coming months?
In the event that he doesn't answer, I'm currently trying this recipe for the first time too.
My plan is to drain, pat dry, and portion the pieces into freezer bags and freeze for use when needed. If you had any doubt of the edibility (which you shouldn't considering the dyer amounts of salt) then freezing will further ensure that bacteria et al are killed in a simmilar way to most sushi.
It stays very well in the cool of the refrigerator for months.
Wonderful 🇹🇹👍👏👌
thanks yea
May you send me some please to Colorado? I want to buy some from you please the ones that are already completed and ready to be cooked. :)
Good stuff
thanks
Can i use that same brine for beef..??
Came here March 2, 2024 lol....Nice 👌🏾
I have about 10 pounds of pork loin in brine right now.
Chris can you please do the salt beef recipe? For those of us who live in countries where salted meats aren't accessible. Thanks
Literally the same thing. Just use beef😂
Where did you get you pig tails that long all we get where I live is the short pig tails haven’t seen long ones in years
Add pimento seeds to brine and thank this GT gurl.
Thanks for the recipe but that bucket needs a really big fridge!
Hey smart man Trini~~!!! You ever hear about boiling water to devolve salt??? Then cool it off b4 u add the raw meat??
Why not just dry salt it?
First step, catch a pig.
Yuck
You could have kept your Yuck!!!