Concepts in doing a brine

[sly2kusa]

I have been wanting to do a bring for some pork butts and pork loins for a while now. The thing I am trying to understand (fully if possible) is if there is the need to exact matching ingredients in the spices that get put into the brine as there will be later for the rub of whatever meat (Chicken or Pork).

Thanks, and any recipes that you guys might have would be great.

P.S. I'm through talking redneck. That honor belongs to Bucky and Bigwheel and I am just pissin' everyone off with it (it's fun, but not when it's so bad that you need an interpreter).

:thumbs:

[Woodman]

Brines are pretty wide open to interpretation . In the end, water, salt, and sugar are the only necessary ingredients. Feel free to experiment! I use coriander, cloves, peppercorns, bay leaves, allspice berries, and orange slices in mine.

[gordo]

Ive never brined butts or pork loin, only thing Ive brined is fowl, chicken, turkey...

Curious myself what might change, or the difference it makes by brining those meats..more moisture, tenderness, flavor, appearance, cook time...
compared to cooking those items without brining..?

only thing Ive heard about brining is that you should have equal amounts of salt and sugar...but don't know for sure if thats correct..:shrug:

Good question...

[joe arras]

I've never brined pork either.
Why not inject it!!!!!

[nodnal]

I wouldnt think a pork butt would need it since there is quite a bit of fat inside it to keep it moist throughout the cook.

[Bull]

I wouldnt think a pork butt would need it since there is quite a bit of fat inside it to keep it moist throughout the cook.

That would be my thoughts as well.

[redneck cooker]

Well Sly if your gonna brine pork.:shock::shock::dis:why not just Boil it also!:idea::popcorn:

[Texana]

Well Sly if your gonna brine pork.:shock::shock::dis:why not just Boil it also

Oh my gosh ... here it comes ... Thanks Redneck ... this one wants to make me kick your butt for just being stupid ... and your better than that .... :couplefight:

So let me head it off before it gets started ....

Sly if you start a thread about boiling pork your gonna catch all kind grief ... so dont go there ... dont even think it .... understand ???? :!:

[redneck cooker]

I aint the one that had the idea of ruining pork!:shock:....so then why not go all the way!:thumbs:


Grief...Sly is smarter than that?!:shrug::roflmaoha0:

[Bull]

Grief...Sly is smarter than that?!:shrug::roflmaoha0:[/QUOTE]

From this thread i now i have my doubts:roflmaoha0: Poor Sly all this good Q'n we all do is hard for him to understand since he uses the Easy Bake.

Sly asume the position you asked for it :couplefight::roflmaoha0:

[redneck cooker]

Ba Ha...Ba Ha...Ba ha:roflmaoha0::roflmaoha0:Brining pork:misbehaving:

Bull..now that was wrong:shrug:...but funny as He**!!!!!!:roflmaoha0:

[Texana]

After a quick consult with other moderators we (redneck and myself the other mods wont talk to us very often) have decided that Sly needs to be taken out behind the woodshed ...

The hope here is that he will learn to type so we can read it and not to talk about boiling pork .... oh yea and realize that ezbake is the best he will ever do cause he is to stubborn to listen to what we are trying to teach him ...

Come on did anyone read his thread about wood ... using 24,354 types of wood to smoke one hamburger patty .... :shrug:

So anyway the ball is in Sly's court ... any bets we can straigten him out or not ?? :dis:

[Half Fast BBQ'n]

Sly,
My personal opinion... don't brine your butts...inject for inner flavoring.
But then I ain't never won any awards like Texana and Redneck 8)

[redneck cooker]

IMHO.....There aint no "fixin" Sly..:shrug:but I want to know if he wants some Bois D' Arc wood to cook with? I can sho set him up..:roflmaoha0::roflmaoha0:....and it will mix well with the other 26,347 kinds of wood he wants to burn meat up with!!:thumbs::mooning:


Well what you say Sly Dawg!!!:willynilly:

[Bull]

Oh he can't be saved now:dis: He better just join that Easy Bake forum and the Hooked on Phonix Forum as well.:roflmaoha0: Boiled pork:roflmaoha0: Sly tell me it isn't so? Did they teach that in ur cooking class? I bet they said you gotta boil ribs too huh:shrug::roflmaoha0:

[redneck cooker]

: Boiled pork:roflmaoha0: Sly tell me it isn't so? Did they teach that in ur cooking class?


Hell Bull, What you expect for $5 for a one day bbq school:shock::roflmaoha0:

[High Cotton Tom]

So anyway the ball is in Sly's court ... any bets we can straigten him out or not ??

Oh to come to a fork in the road and have to choose...:?
Do I slam Sly or take the higher road....:shrug:

:censored: it, I'll make my own :censored:ing road....

I think everyone here needs to take a step back and realize that to some lurking out there Sly's questions are indeed good ones for newbies and it is up to the more experenced cookers out there to help your little brothers.
BUT, at some point Sly you have to get your head out of your :censored: and LISTEN to the advice you are given.

Or y'all can just ban his :censored:!!!

[Woodman]

Brining of the less fatty cuts such as chops and/or loins is an acceptable practice. HCT, you are indeed behaving like a grown up!!! I am impressed! Texana, I am extremely disappointed and ashamed to say I know you. :shock:

[Texana]

Brining of the less fatty cuts such as chops and/or loins is an acceptable practice. HCT, you are indeed behaving like a grown up!!! I am impressed! Texana, I am extremely disappointed and ashamed to say I know you. :shock:

But can you honestly say your surprised ??? I mean really ... with the influence of Redneck I was bound to snap one day ....

And besides ... we dont really think Sly will notice ... do you ?

[redneck cooker]

Since when did HTC have any good input..:shock:So this is where your f:censored: road ends!:roflmaoha0::roflmaoha0:

I got your slack Tex!!!...woody is still high on Mesquite smoke..:willynilly:

[TexLaw]

I've brined a pork butt, just to see how that would go. I had a bunch of brine for chickens and stuff, so I just threw it in there. It didn't do much of anything, so I don't see doing it again.

I also brined a pork loin (same thing as with the butts), and I did notice a difference. It was not so much a difference in moisture as flavor, and it was subtle. Still, it was good, so I have done it again and will do that again under the same circumstances. Moisture probably was not an issue because I didn't overcook it.

I have brined loin chops, and that was nice. The flavor difference was more noticeable with the smaller piece of meat, even with a shorter brining time (which makes plenty of sense). Again, moisture was not an issue, as I did not overcook them. I'll brine chops again, if I'm so inclined.

As for brine ingredients, yeah, you can toss just about anything you want in there. Only things that are, at least, somewhat aromatic are worth it, though. The aromatics and minerals are the only things that really make it into the meat that is brined. That said, just about anything with flavor has some aromatic quality.

As best I can tell, sugar does not sweeten the meat, but it is a good and cheap way to alter the osmotic character of the brine without salting the bejeebers out of the meat.


TL

[gordo]

Hey..many here get :offtopic: very easy..

Sly ask a legit question....

Has anybody done this kind of brining, ?? and if so what kind of results did you have...???

Thanks Texlaw..

[redneck cooker]

What did he just say? :shrug::frusty:

I brined an entire pig one time, it cooked up moist and tender...but the stangest thing it tasted like Pork?

[Bull]

I'm with you on this one Red WTF:shrug:

[RuiNT BBQ]

I'm with TL on this. I've brined a pork loin before and found the same results. Flavor deeper into the meat. I would brine a loin again in a hearbeat. I think it added enough extra flavor it was worth it.

As far as injecting a loin, I've tried that and wasn't happy with the results. The meat seems so dense that the injection seasons stayed very close to the needle track. I tried to spread it out as much as possible while injecting it by moving the needle around, but in the end you could see and taste where the injection flavored the meat. May try it again but I doubt it. On a butt or a bird, sure, but not on a loin.

Many others have touched on brine combinations and the basic requirements. I usually start with a cup of kosher salt, a cup of sugar and a gallon of water and go from there. I usually dissolve the sugar and salt in a quart of water and then heat to a low rolling boil and add whatever other flavors I am looking for. A lot of times I will just add a TBS or 2 of the same rub being used on the outside. Heat it for a few minutes to unlock some of the flavores and then pour it into a gallon jug with about a 1/2 gallon of cool water, shake up good and then top off the gallon and refrigerate overnight before using. Works good for me.

[TexLaw]

If you want to cool your brine off a little faster, you can add ice water.

And, just to say it again, my favorite brine is the Alton Brown Orange Juice Brine (http://forum.texasbbqrub.com/showthread.php?t=29962&highlight=orange+juice). Of course, any brine often is better than none with the right meat.


TL


TL

[sly2kusa]

Well Glory be! Look at you mods all off topic and all over me like stink on s:censored:t! Well BAHA! Maybe I shuld stick wit duh Good Ol' Boy Talkin'?

Nah - I've turned a new leaf. I have to give you toothless wonders some credit. After all - the fact that you mullet wearing, tobacco breathed, boozers have the ability to read at all is just amazing (and sometimes amusing) to us Good ol' boys up North! :roflmaoha0:

Seriously - I didn't know this was such a boneheaded question, but to those of you (Gordo,TexLaw, and RuINT) who answered my question - thanks!

To the rest of you goofuses though...:offtopic:

[Bull]

:wow: That was the most amzing and half intelligent thing i heard from Sly.
Here's to you brutha:thumbs: :roflmaoha0:

[Texana]

Seriously - ... but to those of you (Gordo,TexLaw, and RuINT) who answered my question - thanks!



Ya forgot Woodman ...

Now you've gone and done it ...

[sly2kusa]

Ah yes - thank you Woodman too (in my fury I forgot to mention him).

Ya'll have me uh cryin' now. I'm gunna take my ball and go home! Waaa!

:roflmaoha0:

[Will32Rod]

Well Glory be! Look at you mods all off topic and all over me like stink on s:censored:t! Well BAHA! Maybe I shuld stick wit duh Good Ol' Boy Talkin'?

Nah - I've turned a new leaf. I have to give you toothless wonders some credit. After all - the fact that you mullet wearing, tobacco breathed, boozers have the ability to read at all is just amazing (and sometimes amusing) to us Good ol' boys up North! :roflmaoha0:

Seriously - I didn't know this was such a boneheaded question, but to those of you (Gordo,TexLaw, and RuINT) who answered my question - thanks!

To the rest of you goofuses though...:offtopic:


WAY TO GO SLY...Climbed out from under the bus and gave ya'll the finger(verbal thrashing)!!:thumbs:

[Northsider]

I've brined pork butts and shoulders with an Alton Brown recipe just to see what would happen and the end results were satisfying. I've experimented with concoctions at he house before just to keep me from asking on an open forum and getting mixed results from the boys. Oh and I'll continue to brine pork butts and shoulders cause it worked out great for me on a comparison basis. Hope this helps. :shrug:

[Zilla]

Hey sly, I've brined a few whole fresh hams in the past. If you smoke them low and slow you get real close to a commercially smoked ham. Being there a several different muscles in the leg that are separated but a membrane, sometimes the brine doesn't get all the way inside. It's worth a try. You will have good succes with thick cut bone in pork chops too. Brine then smoke to 165*.

[Buckeye]

Ah yes - thank you Woodman too (in my fury I forgot to mention him).

Ya'll have me uh cryin' now. I'm gunna take my ball and go home! Waaa!

:roflmaoha0:

"So long.....farewell....are-feet-are-stain...goodbye". :roflmaoha0:

(that's from tha Sound of Musick Soundtrack for all you uncultured donuts out there.:roflmaoha0:)

Jus kid'n wif ya Sly. I am gunna do ya a favor an close this heer thred cuz it's cleer that tha 10:10 #26 bus haz come an gone (at yer a:censored: eggspense) an I see a JB Hunt flatbed head'n southbound yer way doin 98 an he ain't got no plans of stoppin' :popcorn:......so, in order that you avoid any more bodilee harm from yer Q bros. heer......