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Brining question
- Thread starter The D
- Start date
On Thu, 21 Apr 2011 13:01:03 -0500, Nunya Bidnits wrote:
I mentioned the odd quantities of TQ a bunch of years ago in AFB and
basically we came to the conclusion that the stuff is Evil. It's a
non-standard ratio of salt to nitr[ia]tes and I just didn't want to
mess with it. Use standardized #1 and #2 pink salt and avoid TQ (and
any recipe for curing meat on the Morton Salt site).
It doesn't take a rocket scientist to realize that a 20-23% solution
of salt is a recipe for disaster. Brining solutions are usually in
the 4-6% range.
-sw
I mentioned the odd quantities of TQ a bunch of years ago in AFB and
basically we came to the conclusion that the stuff is Evil. It's a
non-standard ratio of salt to nitr[ia]tes and I just didn't want to
mess with it. Use standardized #1 and #2 pink salt and avoid TQ (and
any recipe for curing meat on the Morton Salt site).
It doesn't take a rocket scientist to realize that a 20-23% solution
of salt is a recipe for disaster. Brining solutions are usually in
the 4-6% range.
-sw
Alicejane B
New member
On Thu, 21 Apr 2011 13:01:03 -0500, "Nunya Bidnits"
wrote:
Good a time as any to also ask. . .
I had a recipe that called for MTQ, and since I didn't have any, I
googled for a substitute.
Does this combination sound right to those who know? [I don't seem to
have written down where it came from]
Basic Dry Cure/MTQ (make about 3 1/2 cups)
1 pound pickling salt
8 ounces granulated sugar
2 ounces InstaCure #1; or DQ Powder; or Prague Powder #1; or Cure #1
[and if it is equivalent- , Back to Marty's question; I've used it and
nobody died.]
Jim
wrote:
Good a time as any to also ask. . .
I had a recipe that called for MTQ, and since I didn't have any, I
googled for a substitute.
Does this combination sound right to those who know? [I don't seem to
have written down where it came from]
Basic Dry Cure/MTQ (make about 3 1/2 cups)
1 pound pickling salt
8 ounces granulated sugar
2 ounces InstaCure #1; or DQ Powder; or Prague Powder #1; or Cure #1
[and if it is equivalent- , Back to Marty's question; I've used it and
nobody died.]
Jim
Cocozzzzzzz
New member
"Jim Elbrecht" wrote
Sounds about right, but I'd not use a cure unless I wanted cured meat, like
corned beef, ham, bacon. It would certainly not be my choice for brining a
roasting or grilling bird.
Oh, it is a slow death.
Sounds about right, but I'd not use a cure unless I wanted cured meat, like
corned beef, ham, bacon. It would certainly not be my choice for brining a
roasting or grilling bird.
Oh, it is a slow death.
"Nunya Bidnits" wrote in message
news:[email protected]...
Why add preservatives if you just want a brine? Would not be my choice.
news:[email protected]...
Why add preservatives if you just want a brine? Would not be my choice.
Electroshock
New member
On 4/21/2011 8:01 AM, Nunya Bidnits wrote:
I've been looking for that stuff for years but there's none on this
island. My understanding is that salt and sugar will pretty much give
you the same result. Here's a recipe for torihamu - a salt cured chicken
breast.
http://justbento.com/handbook/johbisai/torihamu-homemade-chicken-ham
I've been looking for that stuff for years but there's none on this
island. My understanding is that salt and sugar will pretty much give
you the same result. Here's a recipe for torihamu - a salt cured chicken
breast.
http://justbento.com/handbook/johbisai/torihamu-homemade-chicken-ham
dreaming (:
New member
On Thu, 21 Apr 2011 17:02:10 -0400, Jim Elbrecht wrote:
That is the standard ratio of salts and sugar for a basic dry cure.
Published in "Charcuterie", but the recipe has been around long before
that.
-sw
That is the standard ratio of salts and sugar for a basic dry cure.
Published in "Charcuterie", but the recipe has been around long before
that.
-sw
Queen Elizabeth
New member
On Thu, 21 Apr 2011 18:25:45 -0400, Jim Elbrecht wrote:
Brining does not exclude curing. There are two ways to cure, brine
cure and dry rub. Just because somebody says they're brining
something does not mean they're not also curing something. Or rather,
using the cure for flavoring (I don't think you can cure - as in
preserve - something by brining alone).
-sw
Brining does not exclude curing. There are two ways to cure, brine
cure and dry rub. Just because somebody says they're brining
something does not mean they're not also curing something. Or rather,
using the cure for flavoring (I don't think you can cure - as in
preserve - something by brining alone).
-sw
"get over it"
New member
Re: [email protected]
Ed Pawlowski wrote:
The theory is that TQ has an intense salty flavor.
I'm looking for a quick brine, which I posted about in another thread. But
your point is taken.
So far the quick brine is working out well. We (barbecue team) are trying to
get more flavor in the pork but not necessarily an injection. We're looking
to get more flavor in that first inch or so under the bark.
Right now it's working well to make a very salty brine (much saltier than
the one Steve described upthread due to short time available for brining)
and jacquard the pork before it goes in the brine. I'm just looking for
alternatives, testing as many as possible. But I think from reading this
thread that I'm barking up the wrong salt lick with TQ.
MartyB
Ed Pawlowski wrote:
The theory is that TQ has an intense salty flavor.
I'm looking for a quick brine, which I posted about in another thread. But
your point is taken.
So far the quick brine is working out well. We (barbecue team) are trying to
get more flavor in the pork but not necessarily an injection. We're looking
to get more flavor in that first inch or so under the bark.
Right now it's working well to make a very salty brine (much saltier than
the one Steve described upthread due to short time available for brining)
and jacquard the pork before it goes in the brine. I'm just looking for
alternatives, testing as many as possible. But I think from reading this
thread that I'm barking up the wrong salt lick with TQ.
MartyB
On 21-Apr-2011, "Nunya Bidnits"
wrote:
Why would you want to do that Marty? TenderQuick is expensive and
it's 94% salt. I don't perceive any spoilage problem during a brining
process and that's the only reason I can see for using nitrite or nitrate.
--
Brick(Too soon old and too late smart)
wrote:
Why would you want to do that Marty? TenderQuick is expensive and
it's 94% salt. I don't perceive any spoilage problem during a brining
process and that's the only reason I can see for using nitrite or nitrate.
--
Brick(Too soon old and too late smart)
The Dharmatist
New member
"Nunya Bidnits" wrote
I've never tried it so I don't know how well that would work, but TQ may
give the meat more of a ham taste than bbq taste.
I've never tried it so I don't know how well that would work, but TQ may
give the meat more of a ham taste than bbq taste.
On Fri, 22 Apr 2011 02:39:27 GMT, Brick wrote:
It's a dry rub. And there are plenty of reasons to use #1 in a brine.
How do you think corned beef, bacon, or canadian bacon is made? (They
can be dry rubbed but are usually brined).
There seems to be an awful lot of confusion regarding brines with
curing salt in them.
-sw
It's a dry rub. And there are plenty of reasons to use #1 in a brine.
How do you think corned beef, bacon, or canadian bacon is made? (They
can be dry rubbed but are usually brined).
There seems to be an awful lot of confusion regarding brines with
curing salt in them.
-sw
Silent Requiem
New member
Re: [email protected]
Brick wrote:
As far as I can tell it imparts a little more tangy salty taste than salt
alone, and I have a lot of it hanging around looking for something to do.
;-) Not sure why I acquired that much but at this point it seems like I'm
going to stick with good old non-iodized salt.
MartyB
Brick wrote:
As far as I can tell it imparts a little more tangy salty taste than salt
alone, and I have a lot of it hanging around looking for something to do.
;-) Not sure why I acquired that much but at this point it seems like I'm
going to stick with good old non-iodized salt.
MartyB
Deleted Account.
New member
On Apr 21, 5:22?pm, "Nunya Bidnits" wrote:
The purpose of the nitrite and nitrates is to retain the red color of
the meat. It's the reason corned beef is red. Without it, it's grey -
yummy!
The purpose of the nitrite and nitrates is to retain the red color of
the meat. It's the reason corned beef is red. Without it, it's grey -
yummy!
"Swertz" wrote in message
news:[email protected]...
Also, if you're just brining and not trying to cure you don't need or want
the nitrates. You gave me a great bit of advice some time ago. Assertive
seasonings, allspice, clove, etc., go well in a brine, depending on what
you're brining. As you suggested put your dried seasonings in a small
amount of water and heat in the microwave for 1-2 minutes. Then that goes
into the brine. I think of and thank Sqwertz everytime I make brine.
Kent
news:[email protected]...
Also, if you're just brining and not trying to cure you don't need or want
the nitrates. You gave me a great bit of advice some time ago. Assertive
seasonings, allspice, clove, etc., go well in a brine, depending on what
you're brining. As you suggested put your dried seasonings in a small
amount of water and heat in the microwave for 1-2 minutes. Then that goes
into the brine. I think of and thank Sqwertz everytime I make brine.
Kent
"Nunya Bidnits" wrote in message
news:[email protected]...
I find the Morton's TQ works as a dry rub on ribs, giving it bit of a
ham-like flavor. It's different, though worth trying. I agree with all about
the amount of salt in TQ per quart of water; what they suggest is too much
salt.
Our local restaurant supply sells their own Prague #2, or NaCl with .65%
nitrate. This, using the usual 5-8% salt[part of Prague #2] gives you about
what you want for a brine.
Kent
news:[email protected]...
I find the Morton's TQ works as a dry rub on ribs, giving it bit of a
ham-like flavor. It's different, though worth trying. I agree with all about
the amount of salt in TQ per quart of water; what they suggest is too much
salt.
Our local restaurant supply sells their own Prague #2, or NaCl with .65%
nitrate. This, using the usual 5-8% salt[part of Prague #2] gives you about
what you want for a brine.
Kent
shabouya !
New member
"Sqwertz" wrote in
There are brines to make meat (especially poultry, pork chops) more juicy
and there are brines for cures. Most every time, when people here refer to
a brine, they are talking the first type.
Any saline solution is a brine. Dill pickle anyone?
There are brines to make meat (especially poultry, pork chops) more juicy
and there are brines for cures. Most every time, when people here refer to
a brine, they are talking the first type.
Any saline solution is a brine. Dill pickle anyone?