"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Thread Tools Display Modes
Old 03-24-2011, 08:31 AM   #1
Assistant Cook
Join Date: Jun 2009
Location: Tel Aviv
Posts: 1
ISO Brine/Cure For Goose Legs

Hi ya'll. I've been using Michael Ruhlman's Charcuterie as my guide, but he's let me down here.

Basically I want to know how the bone will effect the curing process. Do I need to make adjustments to the strength of of the brine or it's brining time. Can I brine legs and breast together?



mona327 is offline   Reply With Quote
Old 03-24-2011, 10:43 AM   #2
Head Chef
Josie1945's Avatar
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 1,990
Welcome to DC.

Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:31 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.