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Old 12-07-2004, 02:45 PM   #1
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Beef and or pork brine?

I am now a true beliver in brining chicken, basic recipe is 2 qts water to 1/2c. EACH salt and sugar. What would be a basic brine for beef and pork??? TIA!!

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Old 12-07-2004, 05:16 PM   #2
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Brining really doesn't work with beef (xcept for corning). A good cut will have enough marbling to keep it moist and tender with proper cooking. A cheaper, less-marbled cut won't really benefit from brine, but will benefit from long, slow moist cooking.

Brining is great for pork, though. I use basically the same ratios but often use difft. flavor agents like rosemary. Alton Brown likes to use apple juice as the basic liquid in pork brines.
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Old 12-07-2004, 05:21 PM   #3
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Here is a pork brink I have used with much success. It is one of Alton Browns.

1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes

In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
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Old 12-07-2004, 07:40 PM   #4
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Thanks guys! I can understand why brining wouldn't apply to beef. But I have to say that I am not too fond of pork and apples/cider in general. However, the idea of salt, brown sugar and rosemary [or other herbs] with pork sounds and looks great! Thanks! :D
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