Barry wrote:
> Thinking of using Hound's brine for our T-day dinner, but first....
> 1. How hot or spicy is it?

Well, like Hound's recipe says "4 Serranos to taste". Folks with a bent for
hot probably add more than 4 while folks with a gringo belly can't handle
even 1. Check with the folks'll be eatin at your table that day; if they
can't get past that "almost" salsa crap they make in New York City, you
might wanna pass on the Serranos.

> 2. Are the serranos to be crushed or just put in the liquid?

IMO, crushed. YMMV.

> 3. Rinds from the citrus. Are these to be cut up or just the
> halves?

The more exposed area you have the better they will infuse into the brine.
I tear mine into smallish pieces but not so small I waste a buncha time doin
it.

> 4. Cilantro- just stems, no leaves??

Toss it all in there after ya chop it up good.
--
-frohe
Life is too short to be in a hurry