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Message
Pork Loin Swim'n in Brine
Posted on 7/16/13 at 7:56 pm
Posted on 7/16/13 at 7:56 pm
Today around 2:00 or so I set 2 big pork loins in a vat if brine for the night. Gonna lite them ride for about 24 hours and then pop them in the oven to roast.
Brine was:
3/4 cup sugar
1/3 cup salt
1/3 cup Tony's
2 chopped sprigs of rosemary
10 split cloves of garlic
Dissolved down in hot water and then added enough ice cold water to make a gallon of brine
This is my 1st run at Brine'n anything. Anyone have any experience with that?
Any advice on the cooking process or should I just cook it like a regular roast?
Going to brine a whole chicken starting Thursday at noon to cook for a Friday dinner,.... Any tips on that?
Brine was:
3/4 cup sugar
1/3 cup salt
1/3 cup Tony's
2 chopped sprigs of rosemary
10 split cloves of garlic
Dissolved down in hot water and then added enough ice cold water to make a gallon of brine
This is my 1st run at Brine'n anything. Anyone have any experience with that?
Any advice on the cooking process or should I just cook it like a regular roast?
Going to brine a whole chicken starting Thursday at noon to cook for a Friday dinner,.... Any tips on that?
3
Posted on 7/16/13 at 8:39 pm to StinkDog12
It's not necessary to brine chicken that long. 8 hours tops.
Posted on 7/16/13 at 8:45 pm to GiveMeTheBigOne
Cool. Thanks. 1st timer briner here... 
This post was edited on 7/16/13 at 8:57 pm
Posted on 7/16/13 at 8:49 pm to StinkDog12
No problem. Substitute brown sugar instead of regular sugar if you feel like playing around. Adds a different flavor that I find unbeatable.
Posted on 7/16/13 at 8:50 pm to GiveMeTheBigOne
I almost did that this time but the damn box if brown sugar I had the the pantry was as hard as a freaking brick....been a while since I used it I guess.....
Posted on 7/16/13 at 10:17 pm to StinkDog12
quote:put it in the microwave for a minute with some water
brown sugar I had the the pantry was as hard as a freaking brick..
Posted on 7/17/13 at 6:14 am to baytiger
Opened up the fridge and the Fabiola's smell instantly filled the house. I just had it in a plastic tea pitcher with som foil as a lid so the smell really filled the fridge.
Can't wait to cook/eat dat thang!
Can't wait to cook/eat dat thang!
Posted on 7/17/13 at 7:37 am to StinkDog12
The brown sugar would dissolve in the hot water.
Rule of thumb on brines. One cup sugar, one cup salt, one gallon of water. Basic brine. Add from there.
Whole turkey 24 hours. Turkey breast 12 hours
Whole chicken 6-12 hours.
Pork roast or loins 12-24 hours
Chicken parts/ pork tenderloins 1-6 hours.
Rinse several times in cool water, pat dry and season as you would without brining.
Always keep meat submerged and cold.
Never brine beef.
Rule of thumb on brines. One cup sugar, one cup salt, one gallon of water. Basic brine. Add from there.
Whole turkey 24 hours. Turkey breast 12 hours
Whole chicken 6-12 hours.
Pork roast or loins 12-24 hours
Chicken parts/ pork tenderloins 1-6 hours.
Rinse several times in cool water, pat dry and season as you would without brining.
Always keep meat submerged and cold.
Never brine beef.
Posted on 7/17/13 at 8:10 am to Martini
Great info. Thanks
I think I was pretty dang close by blind luck on the pork. But I would have surely messed up the chicken that I plan to do tomorrow if I would have let it soak for 20 hours or so like I was thinking.
Just curious, what would happen? Would it just be too much flavor/too salty or would it have started to change the texture or what?
I think I was pretty dang close by blind luck on the pork. But I would have surely messed up the chicken that I plan to do tomorrow if I would have let it soak for 20 hours or so like I was thinking.
Just curious, what would happen? Would it just be too much flavor/too salty or would it have started to change the texture or what?
Posted on 7/17/13 at 8:24 am to StinkDog12
quote:Just get salty.
Just curious, what would happen?
Like Martini said not enough salt this time but his post is spot on as far as how to do it next time.
One more thing, I have noticed that brined meats (especially turkeys) cook a little faster so check on the temp a little earlier than usual.
Posted on 7/17/13 at 8:26 am to Martini
quote:
Whole turkey 24 hours. Turkey breast 12 hours
Whole chicken 6-12 hours
Just be careful here especially with turkey. Read the package a lot of store bought turkeys are already brined. Could run into double salting.
Posted on 7/17/13 at 8:28 am to StinkDog12
quote:
But I would have surely messed up the chicken that I plan to do tomorrow if I would have let it soak for 20 hours or so like I was thinking.
Use 1 hour per lb as a rule of thumb on chicken/turkey and you'll be fine.
quote:
Just curious, what would happen?
Probably would have been salty as hell and tasted horrible as well as making it pretty much a big pile of mush (sp?).
Posted on 7/17/13 at 8:35 am to OldSouth
quote:
Like Martini said not enough salt this time but his post is spot on as far as how to do it next time.
I'm probably not too far off. I had a 1/3 cup salt and 1/3 cup Tony's which is mostly salt. And I probably had a little less than a gallon of water because it was a gallon pitcher and the meet took up some of the volume of that gallon.
Now that I know, I will surely stick to his suggestion on the next attempt.
Posted on 7/17/13 at 1:07 pm to BoogaBear
quote:
Just be careful here especially with turkey. Read the package a lot of store bought turkeys are already brined. Could run into double salting.
They aren't brined they are injected with a saline solution or even chicken broth up to 10% weight as well. I try to avoid these as much as possible.
That said a properly brined piece of poultry or pork will not be salty when cooked provided you rinse very well several times in cool water and pat dry. Then you season the meat as you would any other.
Posted on 7/17/13 at 1:11 pm to Martini
quote:
That said a properly brined piece of poultry or pork
is freaking delicious!
Posted on 7/17/13 at 2:28 pm to Martini
Just got done running water over it will rubbing it a little. Letting it come to room temp now while I chop the onions and peppers that I am going to put as a bed to rest the loin on in the pot in the oven.
Can't freaking wait!! If this doesn't come out fantastic I will be pissed because I really pumped myself up for this one.
Can't freaking wait!! If this doesn't come out fantastic I will be pissed because I really pumped myself up for this one.
Posted on 7/17/13 at 2:47 pm to StinkDog12
Just don't overcook it either. Check your temperature and pull it just before it hits and rest a bit while making a pan juice. No sense going to all the trouble of brining then overcook.
Good luck.
Good luck.
Posted on 7/17/13 at 2:50 pm to Martini
I have 2 cooking because my wife refuses to eat anything that isn't all dried out and shite. And that pisses me off. So I always cook 2 of everything :/
Pics on the way
Pics on the way
Posted on 7/17/13 at 2:53 pm to StinkDog12
Posted on 7/17/13 at 5:06 pm to StinkDog12
I'm not real good at taking pics and this was just taken with my phone so it's not a great picture but the loin came out fantastic! It was super moist, despite the picture not reflecting that much. And the flavor explosion was great.
I will never cook another loin without soaking it in brine. I can't wait to do the chicken...
Thanks for all the pointers gang.
I will never cook another loin without soaking it in brine. I can't wait to do the chicken...
Thanks for all the pointers gang.
This post was edited on 7/17/13 at 5:08 pm
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