Jimmy John's Day Old Bread

knapplc said:
I haven't brined it in the five or six times I've made this. I don't honestly know much about dry brines. 

You're right, this really needs a pan sauce. This was really good as is, but it was a bit dry.
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I do wet brines. The basic ratio is 1 TBSP kosher salt per cup of water. I’ll usually also do some brown sugar or honey and other seasonings depending what I’m going for but the salt is the key. It does it’s magic keeping the meat from drying out but you do have to rinse it off after brining so that the surface salt doesn’t make it taste salty. 
 

They get highly technical on Amazing Ribs with exactly how much salt to use depending on the type of salt. They want you to weigh the salt or calculate it’s displacement. But the rough ratio of 1 TBSP per cup of water has always worked fine for me.

 
JJ Husker said:
I do wet brines. The basic ratio is 1 TBSP kosher salt per cup of water. I’ll usually also do some brown sugar or honey and other seasonings depending what I’m going for but the salt is the key. It does it’s magic keeping the meat from drying out but you do have to rinse it off after brining so that the surface salt doesn’t make it taste salty. 
 

They get highly technical on Amazing Ribs with exactly how much salt to use depending on the type of salt. They want you to weigh the salt or calculate it’s displacement. But the rough ratio of 1 TBSP per cup of water has always worked fine for me.
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Wet brines are a game changer.  I have started using it for most things and the difference is so noticeable. 

 
teachercd said:
YES!!!!  Good call!

That is probably what it would be perfect for!

I have yet to really nail the Italian Beef at home.  But french dip works for sure!

Do you have good luck grabbing the JJ's day old bread?  I have never tried.
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Dude I have tried Italian beef a few times.  Eveyone loves it because they haven't had one from Portillos or Al's.  Its good but it just always seems like its missing something and it pisses me off

 
MyBloodIsRed16 said:
Dude I have tried Italian beef a few times.  Eveyone loves it because they haven't had one from Portillos or Al's.  Its good but it just always seems like its missing something and it pisses me off
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I have made Italian beefs at home a few times...but I can't get it right.  it is just never the same as it is from a beef place in Chicago.  

I think one big part is I don't have a deli slicer.  I think you need that for sure.

 
teachercd said:
I have made Italian beefs at home a few times...but I can't get it right.  it is just never the same as it is from a beef place in Chicago.  

I think one big part is I don't have a deli slicer.  I think you need that for sure.
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I have a small slicer that i have used.  For me i feel like a am missing a seasoning.  Its close but i can tell its just missing something 

 
teachercd said:
I don't think I have tried it before.
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I look for the video I watched thay made me try to make it.  I had it a few times and liked it.  There is a bunch of different variations.  I make mine with scallops, clams, and shrimp.  I've swapped out scallops or clams for andouilli sausage depending on a good seletion at the store of the other two.  Theres also a recipe that cañls for rabbit 

 
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