unka
01-02-2007, 10:07 PM
Had a session on the moreton spotties this week and after filleting kept the frames,,,,,,,,,,,, cut them into sections 100 mm long then put them in a brine of ratio 3/4 cup of brown sugar to 1/3 a cup of salt to 1 litre water.
Soak in brine for 10 minites only , remove from brine and put in a stack on a cake rack in the beer fridge for minimum 1/2 hour
get the smoker going using banksia sawdust( use a drill bit in a dry log you have found at the coast)
smoke for 20 min ,,, eat hot or cold with cold beer;)
nothing gets wasted do the meat at the back of the head and the wings.
Soak in brine for 10 minites only , remove from brine and put in a stack on a cake rack in the beer fridge for minimum 1/2 hour
get the smoker going using banksia sawdust( use a drill bit in a dry log you have found at the coast)
smoke for 20 min ,,, eat hot or cold with cold beer;)
nothing gets wasted do the meat at the back of the head and the wings.