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Old 03-06-2013, 09:24 PM   #4221
Cape Brewing
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Brine recipe:

1 gallon water
2 cups kosher salt
1/2 cup sugar
25 grams pink salt
3 garlic cloves minced
2 tablespoons pickling spice

(For a 5 lb brisket)

Bring all ingredients in the brine to a boil and let cool to room temp. Place brisket in, weigh it down with a plate, and refridgerate for five days (i usually do at least a week)


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Old 03-06-2013, 09:34 PM   #4222
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Awesome. Thanks Brian. That's exactly what I needed


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she just laughed and shook her head at me like, "you moron"
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Old 03-06-2013, 09:55 PM   #4223
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Techically, Paul is right...
If I wasn't lazy, and if I hung out in here more, this would be my signature...
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Old 03-07-2013, 12:42 AM   #4224
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Zing!!!
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Old 03-07-2013, 12:30 PM   #4225
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Quote:
Originally Posted by Cape Brewing

1 gallon water
2 cups kosher salt
1/2 cup sugar
25 grams pink salt
3 garlic cloves minced
2 tablespoons pickling spice
Sounds a lot like your recipe for the Bog Water. Of course, you left out the Star San.' That's what gives it your own special "spin."
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Old 03-07-2013, 12:46 PM   #4226
Cape Brewing
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(Yawn)
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Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

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Old 03-07-2013, 04:25 PM   #4227
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Looks like Bog Iron has some fans out there....check out the first comment

http://www.boston.com/lifestyle/food...s=all#comments
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Let's think it over and stop making sense
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Old 03-07-2013, 05:22 PM   #4228
Cape Brewing
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Wow. Thats pretty cool.

I have no idea who that is either. If it was one of us just trying to be cute I would admit it.
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Old 03-07-2013, 08:54 PM   #4229
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Hmmm... His profile says that he likes to smoke meat. I bet you know each other. Just sayin'
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Old 03-07-2013, 08:57 PM   #4230
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Hmmm... His profile says that he likes to smoke meat. I bet you know each other. Just sayin'
We know it's not cape; it says smoke meat......not deep fry it.


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