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Message
re: Pork Loin Swim'n in Brine
Posted on 7/17/13 at 7:37 am to StinkDog12
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.
2
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 8:26 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.
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