I trying my first shot at brining today

[NMDemDist2]

I mixed 1/2 cup each of sugar and kosher salt, melted it in hot water, cooled it with ice cubes then put the Boston Butt Pork roast in the crock of the crock pot, added water until the roast was completely covered. Added ground pepper and stuck the whole thing in the fridge.

I'm gonna crock pot the roast all day tomorrow (after discarding the brine) and serve it with fresh corn and :shrug: something

am I doing it right??

[TygrBright]

1. You'll know when it's cooked...

....it took me quite a while to get the knack, in fact I'm still working on it. I find that too much salt really stays in the meat and makes it over-salty, so I'm gradually cutting down, and carefully rinsing the meat off after I discard the brine. It's getting better.

encouragingly,
Bright

[NMDemDist2]

2. yes, they recommend you rinse the meat twice before cooking

DH loves salt, but i'm a bit sensitive to it myself

i'll report back tomorrow

[Tab]

3. At last an issue I can assist on :)

I went through a brining experimental period over the last few years.

Time spent in brine has great effect of results. Too much is not necessarily better.

Mini-results:

Beef - Doesn't brine well.
Chicken/Poultry - Brines very well
Pork - Brines okay, but it's a thin line between brine and ham.
Fish - (e.g.: Salmon) Initial experiments positive, but I didn't get far enough yet.

Heating it and melting it, then cooling and brining is correct. I would always add in spices. The transfer of salts and water would transfer the spices into the meat, which is a great way to infuse flavor. This works great with chicken. Presumably with fish too, but as I said, I haven't done enough experiment with fish.

I've found that you can overbrine. Boneless chicken seems to top out, with the technique you use (the same technique I use), is about 90 minutes. More than that, you start making cured meat, and getting a ham-like meat.

So, don't konw about the butt pork, but...

[NMDemDist2]

4. hi Tab!

:hi:

I'll let you know how it goes. I just put it in the crockpot with tomato paste, maple syrup, sage and garlic

hope it's edible or we'll have to call the pizza man tonight LOL

[eleny]

5. You're first crockpot meal there?

That's breaking in the new place!

[NMDemDist2]

6. that's the plan. I should go taste it and see if it's edible

but the dining room table is clear and my shoes are all unpacked and in the closet. the deck has 90% of the railing done (by the contrators) and the utility room is shelved out (by hubby) so I was able to stash all my cleaning supplies, the hutch is full of the good china and it's really taking shape

[eleny]

7. "dining room table is clear and my shoes are all unpacked "

Priorities! :rofl:

Hope your dinner came out great!

[NMDemDist2]

8. it did! we just finished up with rice and corn on the cob and it was

delish!

that brining thing may have something to it!

and since I took that pic I have changed out that awful topper for a set of sheers that match up with the living room

:shudder: ghastly topper it was too! and just a reminder

yesterday's dining room



today's dining room

[Tab]

9. Oh, brining is great

It needs a little experimentation, but not much - mainly on timing. The results, however, are terrific.

Screw marinades. I'm never marinading again. And since I started working with brining, I haven't since the first time I got it right.

[Warpy]

12. Marinades have their place

and I still use them for grilling and stir fries, those rare times I buy a piece of free range chicken to remember why I no longer eat chicken.

Fried tofu is OK. A marinade makes it enjoyable.

Same with tempeh.

Most meat, however, can best be handled with brining and then seasoning during cooking.

[Tab]

13. I correct myself...

I meant to say: screw marinades for poultry.

Brining doesn't work as well on red meat, it seems, so marinades still have value there, although personally I'm more into flavored rubs.

But for poultry and fish, I'll take a brine any day.

[TygrBright]

10. That is looking NICE!

Y'all appear to have found a place that suits you to the ground, congratulations. The deck looks a wonderful place to spend a cool evening enjoying chips & salsa (and guacamole, LOL!) and a tall cool drink.

I'm just putting finishing touches today on the balcony off the bedroom on the second floor, built out over the garage. Nice space, but it's a SW exposure and so was virtually useless much of the time in the summer until we put up a pergola-style arbor and some shade cloth. Now with many flower boxes and an adirondack chair and rattan loveseat, we have a wonderful outdoor space. The more time I can spend outdoors the happier I am.

anticipatorially,
Bright

[NMDemDist2]

11. thanks! I love those second story roof things, you'll love it

and since it's SW it sounds like a lovely place for morning coffee and newpaper reading :bounce: