Pickled Sausage and Hot Dogs
I recived a gift of a brick of 6/1 chicken and pork hot dogs today. We don't normally eat these kind of hot dogs and I figured this would be a good time to test some pickling brines that I'd like to try on sausages and get an idea what direction in the taste that I want to go and vinegar/water concentration. I started with a basic brine that I used last year for eggs and made up 3 1Q batches with the basic brine, red pepper flakes and another with red pepper flakes and pickling spice. All have a some peppercorns in the bottles. Brines went in warm after boiling and cooling down and in the fridge. Dogs cut in half.
Film at the 28th I guess.