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Pork Picnic

Unknown
Unknown
edited November -1 in EggHead Forum
Brined 8lb pork picnic roast experiment posted earlier this morning is complete - 12 hrs @250 deg resulted in internal temp of 180 (a little higher than I intended, but I'm so easily distracted). Meat was almost pullable, & flavor was basically that of an excellent ham. Brined as per "Brining 101" in Cooks Illustrated (my first brine), & I have to say that although delicious, I wouldn't have wanted it any saltier. DJM5x9 was right about the delicate spices (bay, rosemary,thyme); couldn't really pick 'em out after a 12 hour cook - even the white pepper didn't really hang around. Will try cayenne next time as recommended (maybe cloves?). Above not withstanding - an excellent meal, & a nice alternative to the traditional pulled pork - wouldn't hesitate to serve it to anybody - See ya next time - ERIC
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Comments

  • djm5x9
    djm5x9 Posts: 1,342
    E.B.[p]Based on this experience you have a feel for what you did taste in regard to how much spice was in your brine. Next time you may want to consider an overnight "soak" (no salt) super rich in the spices of your choice based on this knowledge. Of course, please be careful with that red pepper should you elect to use it.
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  • Unknown
    Unknown
    djm5x9, Thanx for the help - was an interesting cook - like I said, I'd serve it to anybody, but I want to continue working on this particular project. Re: cayenne - what sort of ratio cayenne to water would you recommend for starters? ERIC[p]
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  • djm5x9
    djm5x9 Posts: 1,342
    E.B.[p]You are asking a tough question . . . I think I would start with a ¼ cup of cayenne pepper or three tablespoons of Asian chili paste and your other spices (don't forget the garlic) mixed in enough water to fill a large plastic bag containing a 8 lb. butt. Let it soak overnight refrigerated. This would be my bench mark and I would add or subtract from this point.
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