Brining

I've been playing around with brines lately. Easter Sunday I did a bone-in pork loin roast and yesterday a nice chunk of tenderloin, for both I did a 12 hour brine that I put together (I work in a spice shop a few days a month and get freebies). My latest brining invention follows:

about a teaspoon of each
black peppercorn
whole allspice
whole mustard seed
lemongrass
lemon zest
lavender

equal parts (maybe 1/2 C) kosker salt and brown sugar, boil in 1 cup each cider vinegar and water. Once salt/suger dissolves add 5 cups ice to cool it down then introduce the pork product.

Both roasts were amazingly moist and tender. The lavender lends an interesting flavor and aroma.

Just thought I'd share.

I have brined turkey breasts before with great success, but never thought to brine a pork or beef tenderloin. Hmmm...

I have brined turkey breasts before with great success, but never thought to brine a pork or beef tenderloin. Hmmm...

That was a pork t-loin, just for clarification. My inspiration was a Good Eats episode where Alton brined pork chops before grilling, couple hours for those.

As pork has become very lean, I have moved to brining most cuts of pork and have been happy with the results.

Double-cut pork chops are great brined. I use 1/4 cup brown sugar with 1/4 cup kosher salt and a tablespoon of a featured spice. 1 cup of boiling water to dissolve the ingredients and one cup of cold water to cool it down. This is the right amount for 4 to 6 chops. I brine them overnight. My family loves them.

Jim

As pork has become very lean, I have moved to brining most cuts of pork and have been happy with the results.

Correct. One must be wary however. Because pork has become so lean, some producers have "enhanced" the product by packing it in (or injecting) a liquid that contains a lot of salt. You don't want to brine such a product. Fortunately, if the meat has been "enhanced" there will be a note on the package indicating so.

As pork has become very lean, I have moved to brining most cuts of pork and have been happy with the results.

Correct. One must be wary however. Because pork has become so lean, some producers have "enhanced" the product by packing it in (or injecting) a liquid that contains a lot of salt. You don't want to brine such a product. Fortunately, if the meat has been "enhanced" there will be a note on the package indicating so.

Mike, have you noticed that these "up to 12 percent solution, very simply will not brown. They turn an unappetizing shade of gray and that is all one can get from it. Solution is nothing but a salt water that is injected to prolong shelf life, and I simply refuse to buy it. However I don't know of one ham that is not water injected, whether the water includes salt or not I do not know. Haven't baked a ham, but have two in the freezer, will have to try on on the Kamado soon.

As pork has become very lean, I have moved to brining most cuts of pork and have been happy with the results.

Correct. One must be wary however. Because pork has become so lean, some producers have "enhanced" the product by packing it in (or injecting) a liquid that contains a lot of salt. You don't want to brine such a product. Fortunately, if the meat has been "enhanced" there will be a note on the package indicating so.

Mike, have you noticed that these "up to 12 percent solution, very simply will not brown. They turn an unappetizing shade of gray and that is all one can get from it. Solution is nothing but a salt water that is injected to prolong shelf life, and I simply refuse to buy it. However I don't know of one ham that is not water injected, whether the water includes salt or not I do not know. Haven't baked a ham, but have two in the freezer, will have to try on on the Kamado soon.

Bob, somehow we have missed buying any of this "enhanced" pork. However, I can understand what you are saying. Adding a lot of brined water to the product means that when its cooked, you are steaming it mostly. So browning will be very difficult.