Wednesday we finished our rabbit butchering process by refrigerating 7quarts of bottled, initially dry-pack, deboned rabbit to age. We had another quart that wouldn’t fit in the canner so I covered it in brine. We canned the 7 quarts yesterday and today we ate the quart of diced meat that was brined. Since we liked the brine flavor very well, we plan to brine legs, blackstrap, and saddles after the final (hot weather) slaughter. These pieces will be bone-in and bigger so more time and a stronger percentage of salt for weight will need to be adjusted.
The recipe for 1qt of cubed meat is as follows:
2 cups broth or water
1t (2 cloves) minced garlic
1T Zaatar
2T salt
2T sugar
The recipe for 1qt of cubed meat is as follows:
2 cups broth or water
1t (2 cloves) minced garlic
1T Zaatar
2T salt
2T sugar
