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Using Juniper Berries

The Naked Whiz
The Naked Whiz Posts: 7,777
edited November -1 in EggHead Forum
I would like to try some juniper berries on a pork loin, a la Mr. Toad. Would I grind them up and spread them in the pocket? Would I place them whole in the pocket? How many would I use? I've never used Juniper berries before. [p]Thanks!
TNW
The Naked Whiz
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    The Naked Whiz,
    Check the link below. IMO this is a perfect amount of Juniper berries for the recipe. Compare to the amounts of other ingredients, and see what you come up with[p]I would grind it, and mix it with the other seasonings (I am assuming you are using some other dry ingredients like salt and pepper?), then spread around the outside, as well as in the pocket.[p]Hope it helps. The flavor is unique, and wonderful with pork,
    Enjoy!
    Chris
    [ul][li]Cat's ribs[/ul]
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • Unknown
    Unknown
    The Naked Whiz,
    It was Cat's rib recipe that introduced me to juniper berries. A few go a long way unless you are old world German who has a taste for them. A frame of reference is 12 berries crushed to smitherines is plenty for a full rack of ribs. BTW I bought a lifetime supply of those hummers and they are residing on the bottom shelf of my freezer!
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  • Unknown
    Unknown
    I meant 12 berries will do 3 racks. Oh well, NB beat me to the punch anyway...

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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Nature Boy,
    Nope, I'm going to do a variation of Mr. Toads pork loin, so I'm not planning on any dry ingredients. I'm trying to recreate a dish I had in a very very posh french restaurant that used to be in Selma, NC of all places. It was a retired dentist whose dream it was to run a French restaurant. It was very very good.
    TNW
    The Naked Whiz
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  • SSDawg
    SSDawg Posts: 69
    Whiz,[p]I usually leave them whole, and just put them in the marianade. They can be quite pungent.

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  • J Appledog
    J Appledog Posts: 1,046
    Nature Boy, I usually "toast" them in a dry pan until the oils begin to release. Then I grind them (in my husband's coffee grinder, which I then clean with bread)..... JCA

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  • Marvin
    Marvin Posts: 515
    The Naked Whiz,
    Because of their strong flavor, a few go a long way. Simply hit them with a mallet to crack the skins and put them into your marinade. I use them for almost all game (cuts the "gaminess")and in all brines. If you run out of them, gin is the usual substitute. Have fun.
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