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Brining Pork ?

Green_GiantGreen_Giant Posts: 25
edited 11:42PM in EggHead Forum
Please forgive what may be a stupid question. [p]I've brined chicken and turkey with great success, but am wondering if brining has the same effect on pork (or beef) ?[p]Not that a well-cooked pork butt isn't already nice and juicy, but if it can be improved by brining I will try it. [p]Thanks, Dickson

Comments

  • gmangman Posts: 106
    From what I understand, brining is pretty much a poultry thing.
  • gdenbygdenby Posts: 5,886
    Green_Giant,[p]When I first came across brining, I soaked quite a few different meats. All seemed somewhat improved to me, but that was when I was using a metal grill. With the Egg, I find there isn't as great a need. Meats that are quite lean, but somewhat cartiligenous (sp?), like bison or rabbit, seem to benefit from brining. [p]gdenby
  • Green_Giant,
    Gdenby is correct. I would limit the pork brining to lean loins or fresh hams. We almost aeways brine loins. Enjoy!

  • AZRPAZRP Posts: 10,116
    Green_Giant,
    Cook's Illustrated reccommends brining baby backs and thick pork chops. I've tried both and can't say it made a difference. -RP

  • thirdeyethirdeye Posts: 7,428
    Green_Giant,[p]Brining is an often overlooked technique. Some advantages are added moisture, adding flavor to the inside not just the outside, and faster cooking times since moisture conducts heat. [p]You can use home-brining for poultry, pork chops, pork loin & tenderloin, fish and shrimp. When you corn beef, that is a brine of sorts too. Hams can receive a brine treatment by soaking and injecting. [p]The saltier the brine or the smaller the pieces, the shorter the brine time. I only do shrimp about a half hour. Adding spices, sugars etc to a weaker brine has made the term "flavor brining" popular. [p]Experiment with pork and seafood, you might like it.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • EdFEdF Posts: 121
    I regularly brine loin chops for a couple of hours, and it makes a difference to me. I then T-Rex them. There's a recipe for brined thick porkchops in the BGE users' cookbook.
  • AZRPAZRP Posts: 10,116
    thirdeye,
    Alton did a show on shrimp where he brined them before broiling them. It struck me as odd that brining would benefit shrimp being that they came out of seawater anyway. -RP

  • thirdeyethirdeye Posts: 7,428
    AZRP,[p]It is weird isn't it, but it works. Then again, does the flesh of anything from the sea taste salty? Even little fish like anchovies have a mild flavor before they are cured. [p]Anyway, CI claimes that brining reduces any potential mushiness and gives shrimp a firmer texture. Of course, you only want to brine when you are grilling or frying them, not when you are doing something like a shrimp boil.[p]To imitate that Gulf shrimp flavor I like so well, I use sea salt and rinse them less following brining.[p]~thirdeye~[p]

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Photo EggPhoto Egg Posts: 7,821
    thirdeye,
    Besides the sea salt what else do you add to the brine for shrimp?
    Thank you,
    Darian

    Thank you,
    Darian

    Galveston Texas
  • thirdeyethirdeye Posts: 7,428
    Photo Egg,[p]I just use coarse sea salt and water. For small batches I don't measure, just check the taste. I'll bet a 1/4 cup per quart is close for starters. Less salt if you use a fine grind.[p]I'm sure 1/8 cup of brown sugar could deliver some sweetness.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Photo EggPhoto Egg Posts: 7,821
    thirdeye,
    Thanks again for your time.
    Sounds like a plan.
    Darian

    Thank you,
    Darian

    Galveston Texas
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