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Started By
Message
re: Need an apple pork shoulder brine.
Posted on 9/24/22 at 1:31 pm to GREENHEAD22
Posted on 9/24/22 at 1:31 pm to GREENHEAD22
You could add water to save money on the apple juice, but you don’t need to.
A normal brine is typically something like: 1 gallon water, 1 cup salt, 1 cup sugar. Adjust to your liking.
A normal brine is typically something like: 1 gallon water, 1 cup salt, 1 cup sugar. Adjust to your liking.
1
Posted on 9/24/22 at 2:13 pm to SixthAndBarone
The drawbacks with using straight apple juice are,
1) Hard to control sugar content as every apple juice product is not created equal.
2) Apple juice did not transfer a perceptible "apple" flavor, only sweetness.
3) Sugars in apple juice "burn" more readily.
Because apple sauce contains all or most of the apple, including the skin in come occasions, the perceptible apple flavor is conveyed in the final product.
You could add a bit of apple juice or apple cider vinegar or even substitute apple Brandy to the brine I posted to manipulate the taste of apple.
1) Hard to control sugar content as every apple juice product is not created equal.
2) Apple juice did not transfer a perceptible "apple" flavor, only sweetness.
3) Sugars in apple juice "burn" more readily.
Because apple sauce contains all or most of the apple, including the skin in come occasions, the perceptible apple flavor is conveyed in the final product.
You could add a bit of apple juice or apple cider vinegar or even substitute apple Brandy to the brine I posted to manipulate the taste of apple.
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