To Brine, or Not to Brine?

I grew up always having a smoked turkey for Thanksgiving, which was easy to do when we lived in California.  After moving back east, colder weather came into play, and usually put a damper on our smoking plans, which is exactly what happened this year.  With about a week to go until the big day and a projected temperature of only 38 degrees, smoking the turkey just wasn't in the cards, and we resorted to oven roasting the bird.

Many people will recommend brining the turkey, to help retain moisture, particularly in the breast meat.  Wet brines are fine and good, but they require a lot of space in your fridge, and can leave your meat with a slightly mushy texture.  Instead, we tried a dry brine, which we found here.  One perk to dry brining is that you can apply the brine while your turkey is still frozen!  This was a huge time saver for us, since it took about 3.5 days for our turkey to completely defrost.

First, you'll want to get your brine ready.  As the recipe suggests, you want about 1 tbsp. of salt for every 5lbs. of turkey.  We had a 16.6lb. turkey, so we used a little more than 3 tbsp. salt.  Because we still wanted to try and get a smokey flavor, we used 2 tbsp. of applewood smoked salt, and 1 tbsp. kosher salt.  In addition to the salt, we added in some smoked paprika, again for some smokiness, along with some chopped thyme, rosemary, sage, and juniper berries, which we crushed in our mortar and pestle.

Now it's time to rub it all over your turkey!  Since our turkey still had to defrost, we placed him in a brining bag.  That way it would collect the water, and it'd be easy to dispose once Thanksgiving day came.  Before rubbing your salt mixture on the bird, be sure to pat him dry with paper towel to get rid of any excess moisture.  Also make sure that any gizzards and organs have been removed from the cavity.  Sprinkle a bit of your salt & spice mixture in the cavity too.  Then you'll want to use about 1 tbsp on the breasts, and 1 tbsp on each leg/wing/thigh.  If your turkey is defrosted already, be sure to get in all the crevices.

Once you've rubbed him down, you can seal up the bag.  Try to get as much air out of the bag as possible.  It can be a little tough, so it's best to have an extra set of hands to help you do this.

Now you can just pop your bird into the refrigerator, breast side up, for 3 days, and let the salt work its magic.  If you remember, give your turkey a little massage each day.  We massaged ours through the bag, just to keep our hands clean.

After the 3rd day, you'll want to remove him from the bag, and refrigerate him for at least 8 hours, uncovered.  We first put the brine on our turkey on Monday, so Wedensday night, before we went to bed, we took him out of the bag, gave him one last massage, and let him sit overnight, uncovered, in the fridge.

At least 1 hour before you're ready to cook your bird, be sure to take him out of the fridge, and let him start to warm up.  We also gave him an additional dusting of my Grandpa's secret rub, the one he'd use on his smoked turkeys.  As when roasting a chicken, we prepared some aromatics to put in the cavity to add a bit of flavor, and also keep the breast moist.  We stuck to traditional ingredients here, roughly chopping up some carrots, onion, celery, and lemon, and making a bundle of rosemary, sage and thyme.


We stuffed what we could into the cavity, and the rest went into the bottom of the roasting pan, so we'd get some added flavor to the pan drippings, in case we wanted to make gravy later.  Also make sure to tie the legs together, closing up the cavity as much as you can.  This will also help prevent the meat from drying out.

Now you're ready to roast!  Heat up your oven to 425 degrees, and place your bird, breast side down, on your roasting rack.  I know this is atypical, but trust us, it works!  We also brushed some softened butter onto the skin of the turkey to help it brown.  When you're oven comes to temperature, throw your bird in for 30 minutes.  This will help get the bottom nice and brown.

After 30 minutes, pull your bird out of the oven and flip him over.  Remember that the pan and bird are extremely hot.  Be sure to have oven mitts or dish towels handy to help you flip the bird without burning yourself.  While you're trying to flip the bird, you'll also want to lower the oven temperature to 325 degrees.  Give him another coat of butter, and pop him back in the oven until a thermometer, stuck into the thickest part of the thigh, reads 160 degrees.

For us, it took about 2.5hrs. more.  Most will say that poultry needs to be cooked to an internal temperature of 165 degrees, but we knew that if we pulled him out when he reached 160 degrees, the carry-over cooking would bring him up to 165.

Be sure to let him rest for at least 30 minutes before you start carving into him.  While he's resting, you can give him a foil tent to keep him warm, and you can now use the oven to cook your side dishes, like our green bean casserole.

The dry brining method was a success!  The breast stayed nice and moist, and the smoked salt we used added a subtle smokiness to the meat.  It was a great alternative to actually smoking the turkey.

That's a Dilly of a Pickle!

Hi diddily ho bloggerinos!    We're both huge fans of pickles, and since we got a few kirby cucumbers in our last share, it seemed like the perfect time to try to make them. We searched the interwebs for some recipes and settled on this one and this one, plus we added a few of our own spices.

Start by washing your cucumbers, and making sure they don't have any dirt on them. Since our jars are still full of kimchi and saurkraut and we don't have canning supplies, we just used a plastic container with a lid.  Any airtight container should work, as long as it's been sterilized.

For the pickling liquid, we mainly followed Alton Brown's suggestions...mixing up a brine, though we did add a splash of vinegar.  For spices, we roughly chopped up about 6 cloves of garlic, and added in red chili flake, mustard seeds, carraway seeds, black peppercorns and a whole bunch of dill.

Once your spices are in your container, stuff your cucumbers in there.  You want to make sure they are nice and snug in the container.  Then, pour in your brine so the cucumbers are completely submerged.  If the cucumbers are nice and snug, they're less likely to float to the top when you pour in your brine.  Then just place your lid on the container, and make sure you get as much air out of it as possible.

Now you'll have to be patient, and let your cucumbers pickle.  Store them in a cool dry place.  We just placed ours in one of the kitchen cabinets, away from the stove.  After about 3 days, you'll notice bubbles rising to the top of your container.  This is proof that fermentation has begun, and you're on your way to having pickles!  If you notice any scum forming in the top of your pickling liquid, wipe it off immediately.  We noticed some white film on one of our pickles, so we wiped it off with a paper towel that was soaked in a little vinegar.

Fermentation should be complete in about 6-7 days, once the bubbles stop rising and your pickles taste sour.  Then transfer them to the refrigerator, and start to enjoy them!  If any of the pickles get soft or start to smell funny, you should discard them.  Ours came out nice and garlicky, with a slight heat to them.  They're the perfect snack or or sandwich companion!

Part I: Gravlax

Back in December, I caught Chuck Hughes' Christmas special on The Cooking Channel, and I watched him make gravlax.  It seemed simple enough, and we had the many of the components on hand (aside from the salmon), so why not try it out?

We put my mortar & pestle to use to crush the szechuan peppercorns, and to mix up the salt, dill and brown sugar.  I only had Kosher salt on hand, rather than coarse salt, so if that is the case for you, I'd recommend using a bit less salt than the recipe calls for.

For your salmon, either buy 2 filets, or buy 1 that you'll cut in half.  You want to have 2 pieces of salmon that are mirror images of each other so you can sandwich them, one on top of the other.  Take your salt/sugar/dill mixture and crust both pieces of salmon.  The thicker parts should get more salt/sugar/dill.

Sandwich the salmon together with the salt/sugar/dill mixture in the middle.  Tightly wrap your salmon sandwich in plastic wrap, and place on a cookie sheet.  You'll want to place another cookie sheet on top, then place it in the fridge with about 1lb. of weight on top.

Let it sit in the fridge for 24hrs.  You'll notice a lot of liquid will seep out, and the flesh of the salmon will darken and lose its translucence.  When that's happened, your gravlax is ready!  Just remove all of the salt/sugar/dill, rinse off the flesh with water, and pat it dry.  When you're ready to eat it, just slice off pieces on the bias.

Now we know what you're thinking...what do I do with a couple hunks of cured salmon?  Well, for part II of this post, we'll show you we made our own bagels, and how to build the perfect breakfast bagel.  You should "Like" our Facebook page to get instant updates too.  Stay tuned!

Face Off!

What better to way to spend Christmas morning than by defacing a pig, literally?!?! 

Justin was welcomed into the family by receiving a pig head for Christmas.  I guess its a replacement for a lump of coal ;) 

So after opening presents on Christmas morning, we set off to make porchetta di testa!

First, we needed to grind up our spices that would later be wrapped in the face.  With Justin's new morter & pestle, we ground up black peppercorns, coriander, star anise, bay leaves, red pepper flakes, and some juniper berries.

Next came Mr. Pig!

I gave him a quick shave to get rid of some of the longer facial hair.  He had a lot on his ears too.

Once he was clean shaven, and looking handsome, it was time to cut the face off.  I took the first stab at it (get it...stab...).  My cousin, Lauren, who'd taken a pig butchering class and learned how to make this, coached us along.  Using short strokes with the knife, and pulling the skin away, we just followed along the skull to release the face.  We were careful not to puncture the eyeball, and tried to keep everything in tact as best we could.

It was a little tough to navigate around the socket by his temple, but I managed to get the left side of his face off in one piece.  Next, it was Justin's turn to cut off the right side and the snout.





Then we were left with the pig face, in two pieces.  Since Justin cut the snout off, I had the pleasure of cutting out the tongue.

The next step in the preperation was to remove all the glands, lymph nodes, and other untasty bits.  We took off a fair amount of fat in the process, but there was plenty of meat left.  Before laying out the face to season it, we cut off one of the cheeks to make guanciale (more on that in a minute).  We tucked the ears through the eye sockets to fill the holes, and layed out the face.  It took a lot of flipping and turning of the face pieces to figure out the best way to layer the two sides so we could roll it into a fairly even log.  Once the pieces were in place, we massaged in our seasonings with Kosher salt, getting into all the little nooks.



With the leftover salt and seasonings, we packed it on top of the cheek we cut out, and placed it in a ziploc bag where it will sit in the fridge for a week.  When we get home we'll hang it up to finish curing, so we'll post an update when that's ready to eat.

Now, back to the pig face.  While removing the face was time consuming, it was quite a fun experience, while tressing it proved to be more difficult.  Essentially, we rolled our seasoned porchetta like a pork loin, but the uneven shape made it a bit of a challenge. It took me a while to get the hang of looping it around, but it turned out alright.

The porchetta is sitting in the fridge until tomorrow, when we'll roast it.  Once its ready for eating, we'll slice it thin, and treat it like charcuterie.  We'll let you know how it turns out!

And, so we don't waste any bit of the head, we're roasting it (eyeballs and all), to make pork stock.  It should make for some tasty dishes down the road.

That's What I'm Talkin' 'Kraut

You've seen us mention our homemade sauerkraut here and here, so I guess its about time we tell you how we made it.  Its actually a really easy process that takes little to no time at all.  We consulted our good friend, Alton Brown, for a recipe and he didn't lead us astray.

We've received a lot of cabbage lately, and sauerkraut is a great way to use it since it just gets better over time.  You really just need 3 ingredients: cabbage, Kosher salt, carraway seeds.

Step 1: Slice, dice, chop your cabbage however you like it.
Step 2: Mix in the Kosher salt and carraway seeds.  We didn't have juniper berries, so we omitted them, and it still came out tasting great.

Step 3: Toss the cabbage around so the salt and carraway are thoroughly mixed in.
Step 4: Pack the cabbage into air tight containers.  Since Mason jars are now being hoarded by hipsters, we had to come up with an alternative for storing and fermenting our cabbage.  The first time we made it, we packed it all into a plastic container.  Since the cabbage didn't fill the space, and you need everything packed air tight, we filled a ziploc bag with water and placed that on top of the cabbage to keep it packed down.  This time around, I'd picked up some jars from Ikea that we packed the cabbage in.

Step 5: Place your cabbage in a cool place to ferment.  I stored mine in the pantry where it will sit and ferment in peace and quiet.  The salt will draw the water out of the cabbage, and after a week or two, the cabbage will be submerged in the water where it will just hang out and get sour.  As the water is drawn out of the cabbage, make sure its still packed tightly in your container.  After about a week, we were able to combine our 2 jars of cabbage into just 1, to make sure things stayed nice and tight.Now you can put it in the fridge and use as needed.  The longer you let it sit, the more sour and delicious it will get.

Our first batch is pretty perfect right now, and we've had it for almost 2 months.  The cabbage still has some bite to it, along with the sour tang from fermenting.  Now that we've mastered sauerkraut, I want to try experimenting with pickling other veggies.  Stay tuned!