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Message
re: Pork Loin Swim'n in Brine
Posted on 7/17/13 at 6:10 pm to StinkDog12
Posted on 7/17/13 at 6:10 pm to StinkDog12
Anyone ever tried to brine wild ducks?
1
Posted on 7/17/13 at 6:52 pm to michael corleone
I thought about deer as well, I have a few roast that I usually just thin slice and make jerky with but....
I did see where Martini said "NO" to beef...so maybe deer would be a no go as well?
I did see where Martini said "NO" to beef...so maybe deer would be a no go as well?
Posted on 7/18/13 at 6:26 pm to StinkDog12
For the record that is a pork tenderloin, not a pork loin. The loin is much larger.
I've done big ducks, mallards and pintails and then roasted them but no need for small ducks or ducks that are being braised or stewed.
Never done deer. Just don't see the need because I always cook down in a gravy anyway except the backstrap and tenderloin which need nothing more than salt and pepper and a quick sear.
I'm cooking a neck roast right now.
I've done big ducks, mallards and pintails and then roasted them but no need for small ducks or ducks that are being braised or stewed.
Never done deer. Just don't see the need because I always cook down in a gravy anyway except the backstrap and tenderloin which need nothing more than salt and pepper and a quick sear.
I'm cooking a neck roast right now.
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