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If there was any criticism to be had of the dry salting method I used it's that even with multiple rinses, the meat ended up being too salty for my tastes. I'm wondering if I should have used a different kind of salt instead. For example, a coarser kosher salt?
If there was any criticism to be had of the dry salting method I used it's that even with multiple rinses, the meat ended up being too salty for my tastes. I'm wondering if I should have used a different kind of salt instead. For example, a coarser kosher salt?
i've got a lot of experience with the dry-salting ... i use about 1 tablespoon coarse kosher salt (diamond crystal) per 5 pounds of bird. easy to remember. Also, one day isn't really enough to get the brining effect. you really need 2-3 days at least. and no rinse should be necessary. rather, pat dry and then (even better) air-dry in the fridge for 6-8 hours.
i've got a lot of experience with the dry-salting ... i use about 1 tablespoon coarse kosher salt (diamond crystal) per 5 pounds of bird. easy to remember. Also, one day isn't really enough to get the brining effect. you really need 2-3 days at least. and no rinse should be necessary. rather, pat dry and then (even better) air-dry in the fridge for 6-8 hours.
I'm better at eating than cooking. My Jambalaya is very good - but I do not claim total authenticity. I made it up by looking at a bunch of different recipes. I also am not a measurer, so - everything is relative: Start with medium chop of Onions / Celery / Green Pepper and some minced garlic in a large sautee pan (stainless). Sweat the vegetables in a bit of olive oil and remove most of them. Get the pan a little hotter, and add a few leg/thigh quarters which have been generously seasoned with a creole mix (I get mine from the spice house - but any commercial low sodium mix will do). Brown the chicken on both sides and remove. Deglaze with a little red or white wine. Now, you will need to have pre-measured 3 cups of water, and you will need to be using 1.5 to 1 rice (it just works the best). After deglazing, put the chicken back in the sautee pan and add the 3 cups of water along with a little salt and pepper and some bay leaves. Boil for a while, until chicken is done. Meanwhile, heat smoked chorizo in another pan. Retain all that nice grease, and use it to brown your 2 cups of rice. When the chicken is done, remove it from the sautee pan, and replace it with the browned rice. Cook as instructed. Now , go to another pan and start boiling some shrimp or crawfish. Shock cold when done. In a mixing bowl, combine a bunch of canned CRUSHED tomatoes with the veggies and the chorizo and the shrimp/crawfish. Add a ****-ton more cajun mix, some salt, black pepper, and a bunch of tobasco (to taste). Pull the chicken off the bones, and put that into the mix too. When the rice is done, dump that whole thing in and mix it up. There should be enough that it coats the rice and makes it red, but not soupy (just enough that the water will evaporate off while you heat everything else up).
^
Funny timing Ron; I actually meant to try it just last week but a few things came up and I just wasn't able to get around to it. Your writeup makes perfect sense to me, even as inexperienced in the kitchen as I am. Due to my lack of experience I tend to prefer measurements, but I will do my best!