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 … Continue reading
Tag Archives: Brining
Only an ok cook but a lot of good ideas embedded to try next time. 11/3/16, 8 PM – 5.2 lb whole pork loin. Brined in: 1 gal water; 1/2C Morton Canning & Pickling Salt, 1C ACV, 1/2C turbinado sugar, … Continue reading
Gary Wiviott’s buttermilk brine – 1/2 gal buttermilk, 1 cup warm water, 2/3 cup kosher salt, 1/2 cup brown sugar, 1/4 cup Old Bay Hot (Gary recommends just regular Old Bay tho’) OPs modifications: Sometimes we toss in some cut-up … Continue reading
Chef JJ’s poultry brine method — “Day one, Brine overnight. Next day, drain and pat dry. l place the bird on a rack over a drip pan then in the refer overnight. Day three smoke or cook however…JJ” Families Favorite … Continue reading