Reply to "Cajun Salmon Brine"

wisconsiniteMember

Thank You Jay for the suggestions, the tomato paste might be interesting, I will give that some thought. I have used Mr T's brine in the past, what I find is that even though I put spices in the brine they rinse off at the end of the brining process. With my next batch I may try adding some liquid hot sauce to the brine and see what that adds. As for your question about the "bite" I am looking for a "hot" "tingle" when eating, but dissipates quickly after eating. If you like Cajun/Creole seasoning and that temporary "bite" that's what I'm looking for.

2/12/188:24 AM

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