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I have never brined anything
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just rock salt and water and i rarely measure
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Honestly.... I have never noticed any sort of imparting too much flavor when brining.... I don't even know how well it really works....
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
I've always brined poultry, never pork. A coworker is just the opposite. Most of my brines start with 1 cup of sugar (brown or white) and 3/4 cup of salt in a gallon of water. For pork loin, though, I usually soak it in orange juice with a few slices of lemon and/or lime if I have them, some spices being sure to include cumin and salt - the rest is up to you. Add some cilantro - 'spank' it first to open up the fragrance.
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Since you're cutting it in half, brine only half, and then do a side-by-side comparison to see if it's worth the trouble (I have, and find it does). Let us know what happens._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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I don't have measurements but my favorite for pork is water, salt, lemons, peppercorns, garlic, and bay leaves.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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As above. Can't impart too much flavor. Some salt and sugar. Add some other stuff (citrus, herbs, etc). It's not that complicated but it does seem to make it better.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Here's a very basic brine that I then add to if looking for more than just a "brine": 4 cups water, 1/4 cup kosher salt, 1/8 cup brown sugar. Regardless of the recipe, I'm sure it will turn out great.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
gallon water cup of salt, half cup sugar. heat up to dissolve salt and sugar, allow to cool and brine it.
Keepin' It Weird in The ATX FBTX -
you can add herbs to the brine and it will carry in to the meat. could be good for an herb crusted loin. I like tarragon, lemon, maybe a little basil
Keepin' It Weird in The ATX FBTX -
Here is bare bones brine that is foolproof. You can use it as is or doctor it up any way that you want. However it works miricales as is.
1 Gallon of water.
1 Cup Salt.
1 Cup sugar. For this basic brine I use plain ole white sugar.
It doesn't get any simpler than the above. And it works as good or better than most of the real elaborate witches brew you see elsewhere.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Chubbs I've become a big fan of brining. Many of us have purchased The Briner, which makes things really simple.
This recipe is per 8-10lbs of pork butt - modify accordingly.
1 cup pickling salt (disolves better than regular salt)
3/4 cup of molasses
mix with 2-3 cups of hot water to aid in mixing
add enough cold water to cover meat
optional:
1 tablespoon of rub
1 cup of apple juice
Phoenix -
Morning Chubbs:
My basic brine is 3 quarts water, 0.5 cup Kosher salt, 0.5 cup turbinado sugar, a splash of orange juice, a splash of soy sauce and a big squirt of honey (never measure the last three items)...works great for chicken or pork and only adds moisture (no real flavor added)...mix all together stirring until all dissolved (no need to heat and then wait to cool)...hope this helps.
Have a GREAT day!
Jay
Brandon, FL
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Liver brining.. 3 bottles of Woodford. Problem solved.Green egg, dead animal and alcohol. The "Boro".. TN
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I did a brine for a bone in roast and it was really tasty. The brine did not over power the roast, but gave it a subtle hint of flavoring while keeping the roast extremely moist. The recipe for this brine is as follows:
Brined for 10 hours with a mixture of 1 gallon (3.8 L) of water
3 strips of thick bacon cooked (did not strain the grease)
8 oz (230 g) kosher salt
8 oz (230 g) dark brown sugar
1⁄4 cup (60 ml) whole black pepper
3 each whole cloves
2 cinnamon sticks
1 tsp (5 ml) ground nutmeg
6 sprigs thyme, or 1 tsp (5 ml) dry thyme
4 cloves of garlic, smashed with the side of a chefs knife
My roast is posted here on this link
http://eggheadforum.com/discussion/1188873/brined-bone-in-pork-crown-roast#latest
Happy Egging and Happy New Years! -
I've done 1gal water 1cup of salt and sugar with a couple of crushed garlic glove and 5-8 cloves. Be easy with the garlic because it can become very powerful and I say that as a garlic lover.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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henapple said:Liver brining.. 3 bottles of Woodford. Problem solved._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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henapple said:Liver brining.. 3 bottles of Woodford. Problem solved.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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What Cen-Tex said, I do add Rosemary, Thyme and lemon mint and some peppercorns. I use regular hy-grade food salt (without iodine) it I'd like $6 for 20Kg at Costco. Stuff looks like cocaine stored in foodsaver bags in my pantry.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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