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Off Topic TN Forums
Cooking Forum
Squirrel Recipes?
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<blockquote data-quote="TAFKAP" data-source="post: 5203295" data-attributes="member: 7776"><p>Brine first, then marinade. It'll help with keeping it from drying out, plus it'll help tenderize a slight bit.</p><p></p><p>1.5% of the squirrel's weight in salt + 1.25% of the weight in brown sugar should be an appropriate dry brine. It doesn't make the meat sweet at all. If you want to make a wet brine, combine the weight of the squirrel with the weight of the water to calculate your salt & sugar ratios. It makes a huge difference.</p><p></p><p>After brining overnight, you can season or marinade however you'd like....but ease off the salt a little since the meat will retain some from the brine.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5203295, member: 7776"] Brine first, then marinade. It'll help with keeping it from drying out, plus it'll help tenderize a slight bit. 1.5% of the squirrel's weight in salt + 1.25% of the weight in brown sugar should be an appropriate dry brine. It doesn't make the meat sweet at all. If you want to make a wet brine, combine the weight of the squirrel with the weight of the water to calculate your salt & sugar ratios. It makes a huge difference. After brining overnight, you can season or marinade however you'd like....but ease off the salt a little since the meat will retain some from the brine. [/QUOTE]
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Squirrel Recipes?
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