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Message
re: Pork Loin Swim'n in Brine
Posted on 7/17/13 at 8:10 am to Martini
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?
2
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 8:28 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?).
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