With this mixture the yield was 18 large eggs in three small jars. I added 1/2 cup of liquid to fill the jars to the top. I cooked the jars in a canning pot. This way I can take the eggs on trips and not have to keep them on ice.
I just normally use a standard pickling recipe and add garlic to taste. 2-3 cut up cloves per jar in my case I got this “recipe” from a bar near the Long Prairie area.
I know people that add jalapeños and or crushed red pepper as well with the garlic.. they are good too.
Here is the pickling recipe I use… you can substitute white wine vinegar for the champagne vinegar….same idea 1 comes from wine the other from champagne… I think I got it from an Alton Brown show.
1 cup water
1 cup cider vinegar
1/2 cup champagne vinegar
1/2 cup sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1 teaspoon celery seeds
1 teaspoon pickling spice
4 whole garlic cloves, smashed
Do you heat the pickle mixture and add the boiled eggs, or do you do it cold?
I smoke salmon often. Brine over night In a mixture of water, brown sugar, and course salt. Wash, pat dry, air dry for an hour. Set your Pellet grill on lowest setting. Brush salmon with real maple syrup and soy sauce mixture. Place Fillets on perforated pan and smoke for 3 – 4 hours. Continue to brush on syrup mixture until the end. Turn fillets at least once.
Not seeing any difference in flavor from different smoke flavors.
Good on green salad, as a snack on crackers with seasoned cream cheese, small slice of red onion, fresh or pickled cucumber.
If fillets are left on too long, you will have the best salmon jerky. This will make a great snack on the road.
Enjoy and report back on your success.
Thanks Guys, I really appreciate the fast response with the information. I am registered on this site now. My profile picture is one I had on my screen saver, not of hunting/fishing.
