12/11/2016, Sunday

The loin was about 12″ long. Sliced it into 3/4″ steaks and put them into the little Brinner pail with the following brine about 4 PM, Saturday the day before the cook.

Pork Brine [these ingredients were what was on hand and not a special concoction]

1/2 C Apple Cider Vinegar
1/8 C Mustard
1/2 C Pickling Salt
1T Cloves heaping whole
4 bay leaves
1/2 Gal Water

The Pork Brine recipe I started with was from Chef JJ but did not have some of the ingredients. Here it is.

2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/4C Molasses
1/4C Mustard
1/2C Kosher Salt
2T Pickling Spice (optional)
1T Sage, rubbed
1 Gal Water

Made schmaltz yesterday from fat off a tray of thighs so had about 1/2 C. Ground 2T of cajun seasoning in the coffee grinder so it would not clog the injection needle. Melted the schmaltz and stirred in the ground seasonings about 8 AM Sunday so it has time to meld before injecting.

Injected three and salt and peppered two for lunch to include Kelley and the girls. Grilled on the gas grill that did not have time with the old burners to get hot enough to add sear marks. But that helped do them gently to IT of 140. They were good, moist and tender but not enough spice to make them great. They were a tad salty as I did not wash them off when pulled from the brine vat.  Brining and injecting even lead to Mary saying they were good. They had brined for about 18 hours.