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Classic Brine. Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a little ice to speed up the process. Once completely cool, (DO NOT add while warm) pour the brine over the meat in a large, non-reactive bowl.
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Cover with plastic wrap and refrigerate for 1 hour. Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature. Preheat an electric smoker to 250 degrees F (120 degrees C). Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.
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When ready to cook, remove the meat and pat it dry with paper towels. Reserve l cup of the leftover brine and discard the rest. Heat 1/4 inch oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Dredge the meat in the flour. Working in batches, brown the meat in the hot oil. Remove the meat to a plate and set aside.
FileP47D Wicked Rabbit.jpg Wikipedia
Let sit for at least one hour. Preheat the smoker to 200 degrees. Remove the rabbit from brine and pat dry. Whisk together equal parts garlic powder, cayenne pepper, salt, and pepper. Next, season the rabbit heavily with the prepared rub. Place the rabbit in the smoker and add hickory wood to the smoke box.
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Heat the oven to 325° F. Get out your biggest oven-ready skillet (alternatively, you can brown in a skillet and then move the rabbit to a baking dish). Mix the flour with the 2 remaining teaspoons of salt and the ground pepper in a shallow dish. Remove the rabbit from the brine and try to get most of the peppercorns off.
Rotisserie Rabbit w/ Apple Cider Brine C. Lilly Recipe The BBQ
Rabbit is also known as hare, so if you see 'smoked hare' on a menu or in the store, it is the same as a smoked rabbit. Meat Prep. Preparing a rabbit ahead of time for the smoking process is important. Thankfully, it's easy to do. Clean up the rabbit meat and soak it in a brine made of vinegar and salt overnight to help make it tender.
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Prepare the brine: In a large container, mix water, salt, sugar, and any desired herbs or spices. The ratio of salt to water is typically 1 cup of salt to 1 gallon of water. Submerge the rabbit: Place the rabbit in the brine, making sure it is fully submerged. You can refrigerate the rabbit in the brine for 12-24 hours, depending on the size of.
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Carefully apply the brine to the inside and outside of the rabbit, then find a safe container to store it in the refrigerator. The rabbit should stay with the brine on for 12 to 24 hours. When the brine is done setting, remove the rabbit from the refrigerator and hit it with a little bit of pepper.
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Location. Laramie,WY. Sep 2, 2017. #1. We found by brining the rabbit before cooking it, makes it super tasty and juicy. Use about 2 quarts of water to 2T salt and 1/4 brown sugar then whatever fresh herbs from garden. Let sit in brine for about 2 to 4 hours. Juicy even BBQd.
Rotisserie Rabbit w/ Apple Cider Brine C. Lilly Recipe The BBQ
Directions: Bring the water to boil in a big pot, add salt and stir until it is dissolved. Add everything except the ice water and put the lid on. Let the brine cool off for 6-8 hours until it gets a dark brown color. Pour in the ice water and mix it good. Wait for 30 min and put in the rabbits. Let them soak for 8-24 hours.
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1 cup sugar, ⅔ cup salt. Add two cups water. Heat and stir to dissolve. water. Pour brine into a medium bowl to cool it down. Adding ice will speed up the process. Add rabbit and spices to a glass or plastic bowl with a lid. 3 teaspoon thyme, 2 teaspoon rosemary, 2 Rabbit. Pour cooled brine onto rabbit.
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Submerge rabbit in the brine. Refrigerate for between 1-24 hours. Brining helps keep the rabbit moist and brings out the flavours. Preheat smoker to 120°C (250°F). To keep the temperature low, use only one-third of a chimney starter of coals. Add Hickory wood chunks for extra depth of flavour.
How To Brine Chicken (Quick Brine Recipe) Michael Ruhlman
Step 1. Combine the water, fresh basil, fresh oregano, salt, sugar, crushed garlic, red-wine vinegar and red-pepper flakes in a large mixing bowl. Whisk the brine for 1 minute or until the salt is completely dissolved. Video of the Day.
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Add 1 cup of salt and 1 cup of sugar. Stir until the salt and sugar are dissolved. 3. Remove the pot from the heat and let it cool. 4. Once the brine has cooled, add your rabbits to the pot. Make sure that the rabbits are completely submerged in the brine. 5. Cover the pot and refrigerate it for 24 hours.
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A Brine Keeps the Rabbit Moist . This recipe for fried rabbit is essentially the same as one for fried chicken: the meat is brined, dredged, and fried until crisp on the outside and juicy inside. For the brine, I use buttermilk and a mix of fresh herbs and dried spices. The mustard, paprika, and pepper add bite and a subtle smoky heat to the.
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Dredging and Frying. The next day make the flour dredge. Mix the dredge ingredients, blending the ramp leaves (if using) in a spice grinder to break them up into a powder, alternately, just pound them in a mortar and pestle. Preheat an oven to 300 F.
