Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brining in Soy Sauce

BotchBotch Posts: 2,466
I've been experimenting with some small, maybe 3/4" thick pork loin cutlets and how to brine them.  The first one I tried, I used enough water to cover the meat, one tablespoon of salt, and then two tablespoons of soy sauce (which has a lot of salt in it already), brined for about 2 hours and then rinsed.  Rinsed, dried, and grilled low/direct.  Good color, juicy, but slightly underseasoned and I couldn't taste the soy at all.
Today, I covered a cutlet fully with soy sauce (I buy it by the half-gallon), with a pinch of sugar to improve the browining.  Same 2 hours, same grilling technique.  This one browned magnificently (a pinch of sugar is really magic), wonderfully juicy again, but overseasoned and the soy taste was a bit too strong.
Next time, I'll either brine it for just an hour, or do a 50/50 cut with water, and sugar, for the 2 hours; that should about do it right.  
 
Anyone else experiment with soy as the brining agent?  What ratios do you use?  
_____________________________________________
 
I Know Why The Egged Bird Sings.
 
Ogden, Utard.  

Comments

Sign In or Register to comment.