Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Brining...Am I doing it wrong?
Comments
-
Doesn't seem like too much salt. In fact, I've seen up to 1 1/2 cups per gallon in some recipes. I'm quite curious to hear what you find out. Good luck and don't give up....brining does work!Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
Ample supply of bourbon and cigars!
Naperville, IL -
There are many different brining recipes. Here are some ideas. Best of luck, it is really moist when done correctly--not sure what correctly is?
http://playingwithfireandsmoke.blogspot.com/1999/07/brining_29.html
Brine, Pork Chops, Swiburin
Richard is right, do it like a pork chop if it is that small. It would be easy to end up dry if you go over temp so you might want to consider brining to make it more forgiving. *****Here's the brine I use for extra thick pork chops. To be honest, I don't remember where I got this, pretty sure it was on here.
INGREDIENTS:
2 cups Water
1/4 cup Salt
3/4 cup Sugar turbinado or brown
2 cup Apple juiceProcedure:
1. We soak chops for 2-4 hours in this brine and they always come out juicy. It should work with your loin.
Recipe Type: Brine
Source
Source: BGE Forum, Swibirun, 2009/01/01 -
Brine the whole loin, then slice it before putting on the grill. The two end pieces may be more salty just rinse a bit longer...
-
one hour is plenty for chops that thick. also, don't add a salty rub on top of it. I usually desalinate by soaking for 30 minutes or so in water before drying in the fridge before cooking. I do like salty food but brining is not all about salty flavor. It's about moisture, texture, and flavor.Keepin' It Weird in The ATX FBTX
-
Pork chops under 2", only one hour in the brine, rinse and cook. Usual treatment is reverse sear and sauce as always thought brined chops had enough salt. I've never let the brined chops soak to desalinate, just never thought it would make a difference, but will try that with a usual BBQ rub.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Am I crazy? Maybe use less salt? Maybe I just don't understand brining...Large BGE and Medium BGE
36" Blackstone - Greensboro! -
My first question would be whether it was a fresh pork loin or one in those bags that has been enhanced (whole muscle meat that has been injected with a solution of water and other ingredients that may include salt, phosphates, antioxidants, and flavorings). If it's already been enhanced, brining it would just make it overly salty. If it's fresh, ignore everything I just said.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
I usually boil a sugar/salt brine solution to ensure that the s/s are fully disolved. Not sure if that would make a difference for you or not.If you do boil you have to let it chill before using it so you need to plan ahead to allow time.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
Try equal parts sugar and salt plus some other spices.
-
What kind of salt are you using? 1/2 cup of kosher salt has less salt than 1/2 cup of table salt. Measuring by weight is the best way to go, but I have noticed that when measuring by volume, the type of salt makes a difference.Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Griffin said:My first question would be whether it was a fresh pork loin or one in those bags that has been enhanced (whole muscle meat that has been injected with a solution of water and other ingredients that may include salt, phosphates, antioxidants, and flavorings). If it's already been enhanced, brining it would just make it overly salty. If it's fresh, ignore everything I just said.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I normally use 1 Tablespoon of Kosher or sea salt per cup of water. Also add 1 Tablespoon of brown sugar per cup of water. Add any other spice that you want the meat to be impregnated with the flavor, but be careful with the herbs, as they tend to overpower other flavors.Taste the brine before you put the meat inside. It should be salty, but not extremely salty that tastes disgusting.Its always better to have the meat in one piece and cut it after the brine, so you can push forward the brining time, without getting salty or mushy meat.Rinse and pat dry the meat after the brine, and enjoy a flavorful cut.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum