Saving private Cray
Submitted by Sea Hunter on Sat, 2020-11-28 17:34
G'day all. It's been a while since I have visited this place. I tried pickling some Crays last session. It's oookkk but nothing to write home about. I put it in a brine over night and in the morning it was magnificent. I then did a pickle and slowly brought jars up to 85 deg. Waited till all bubbles left the jars and left to cool on the bench.
The final product was a bit flowery. Any suggestions on preserving Crays- ie Saving Private Crays
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timboon
Posts: 2957
Date Joined: 14/11/10
In my opinion your fucking
In my opinion your fucking around way to much, just chop some different shit up with some different vinegars and see what you enjoy the most.
Its not hard to accumulate a fuckload of pickled cray if you onto em.....
Dont worry about fucking around with bubbles and temps....
Throw the cray in, throw all your shit in, give it a shake, make sure the cray is under the crap you've thrown in....
Walla, just try not to eat too much daily, that is the hard part!
Sea Hunter
Posts: 148
Date Joined: 04/07/13
Thanks Timboon
Love it!!
do you know if it will keep in a jar or is that just to be eaten within the week type deal?
Pescatore70
Posts: 183
Date Joined: 03/12/19
The secret is getting the
The secret is getting the right brine mix S.H and ensuring you get any air out. The rest of it is pretty simple.
I always use a red wine- grape seed oil mix as it won't congeal in the fridge and doesn't over power the taste of whatever seafood you are pickling
Add sliced chilli, peppercorns and you're on a winner.
scottland
Posts: 3039
Date Joined: 10/05/10
Mate
Try the French salad dressing mate it goes shit hot no mixtures to worry about delish
i support two teams eagles and whoever is playing the dockers
Jackalchub
Posts: 599
Date Joined: 10/03/12
Keep it simple.. par boil -
Keep it simple.. par boil - cool. put in jar with diced chilli, garlic, pepper and praise italian dressing.
Tiny drop of grape seed oil on top. job done.
quadfisher
Posts: 1146
Date Joined: 28/09/10
Pickle me grandmuvva !
I cant see why my pickled occto mix wouldnt work ,,,,,,,,,,,,, boil cray for a few minutes to loosen meat in shell, we use those jars with seal and wire clip,
add to white malt vinegar approx 70%,,,,, grape seed oil max 20% and then 10% of sweet chilli sauce and tablespoon of honey , shake for 1 minute ,
into fridge and enjoy for next few weeks. ( you need to like sweet chilli sauce to enjoy this pickle mix) ......
quadfisher
Pescatore70
Posts: 183
Date Joined: 03/12/19
Before i forget and it was a
Before i forget and it was a mistake i made often.
Dont pack the cray meat or occy.
Has a tendency to lock small amounts of air and thats bad. Real bad.
Mike17
Posts: 323
Date Joined: 30/06/13
Way to complicated
Keep it simple
Dice up raw cray tails throw in a jar with half cheap italian dressing and half nice malt vinegar. Put in some pepper corns , chilli, onion, capsicum or whatever suits your taste but with just the plain mentioned mix it's still nice.
Leave in the fridge for 2 days and rip the top off and hook in .
Use The Force
little johnny
Posts: 5360
Date Joined: 04/12/11
Scottland on the money
But I add 50/50 spicey malt vin /water . Don’t heat up just drop raw cray in there. Smoked cray unreal I only use French salad dressing really good
squalis
Posts: 115
Date Joined: 23/11/14
crays
I tail mine removing the intestine and visera. It is now legal to store them use a freezer bag remove as much air as possible. freezing legal quanities . You can barbeque them stir fry or boil once thawed.