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Brining question
- Thread starter The D
- Start date
floridagatorgirl823
New member
On Thu, 21 Apr 2011 22:10:53 -0400, Ed Pawlowski wrote:
Yes. It will most definitely taste like ham. And it'll be pink like
ham, too. At least as far as the brine penetrated.
One thing you probably don't want to do is only partially brine it.
You will have a combination of pink and grey meats when pulled. I
doubt that would go over too well with the judges.
-sw
Yes. It will most definitely taste like ham. And it'll be pink like
ham, too. At least as far as the brine penetrated.
One thing you probably don't want to do is only partially brine it.
You will have a combination of pink and grey meats when pulled. I
doubt that would go over too well with the judges.
-sw
Josh Medrano
New member
bring erica the horizon
New member
On 21-Apr-2011, Sqwertz wrote:
I stand corrected. I had a mind fart. I was thinking of brining only
in terms of a 'Prep' as in brining a bird and not in terms of curing
as in corned beef.
--
Brick(Too soon old and too late smart)
I stand corrected. I had a mind fart. I was thinking of brining only
in terms of a 'Prep' as in brining a bird and not in terms of curing
as in corned beef.
--
Brick(Too soon old and too late smart)
On Sat, 23 Apr 2011 00:02:27 GMT, Brick wrote:
If somebody mentions using curing salts on poultry, then they're
mis-informed. Or they haven't been told not to. Adding cures to a
brine for poultry is useless.
There might be an application for it in duck breast, but the turkey
and chicken I have used it in/on has not benefited from it.
If they say pork, then I'm assuming they want a ham-like product -
even if it's not smoked.
Beef: Corned beef and pastrami. Potted meat/beef spread.
-sw
If somebody mentions using curing salts on poultry, then they're
mis-informed. Or they haven't been told not to. Adding cures to a
brine for poultry is useless.
There might be an application for it in duck breast, but the turkey
and chicken I have used it in/on has not benefited from it.
If they say pork, then I'm assuming they want a ham-like product -
even if it's not smoked.
Beef: Corned beef and pastrami. Potted meat/beef spread.
-sw
"Sqwertz" wrote in message
news:[email protected]...
It is you that is confused. He was talking about bbq, not curing. I stand
by my statements
Do you see any reference to curing below?
Marty said:
"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."
news:[email protected]...
It is you that is confused. He was talking about bbq, not curing. I stand
by my statements
Do you see any reference to curing below?
Marty said:
"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."