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how to prepare rat for cooking
Topic Started: October 27, 2008, 6:50 pm (80 Views)
SonofSargas
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wandering teacher of the bizarre and unusual

This is probably best with 9 -12 well aged rats. First you need a crock that is big enough to hold the rats you want to cure. First make the brine. For three gallons of brine, add to your crock:
1 1/2 lb. Kosher Salt, 5 oz. Sugar, 2 Tbs. Peppercorns, 1 Tbs. Whole Cloves
6 Bay Leaves, 10 Tbs. Pickling Spices, 2 Onions, Sliced , 12 Cloves Garlic, crushed, 10 Small Hot Dry Red Chiles, and enough cold pure water to make three gallons.
Stir until sugar and salt are dissolved. Add rats, do not pack tightly, they need some room. A half ounce or so of Nitrate is protection against the possibility of Botulism. When the rats are in the crock, cover them with a plate, and put something on the plate heavy enough to ensure the rats will stay submerged in the brine. Tie a cloth over the top of the crock to keep out bugs. Store in a cool spot. Turn the rats every few days. A scum of white mold may form on top, but that is normal. The rats will be ready to cook in 2-3 weeks. What you don't use immediately freezes well.
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Blue Phoenix
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Quote:
 
put something on the plate heavy enough to ensure the rats will stay submerged in the brine.
Yeah, cause if your rats are anything like our Rattrap, they will NOT like the bath!


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