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Old 02-16-2014, 05:31 PM   #31
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Not to keep on the subject of concentration but do you guys use table salt? Any difference for other salts. I also saw mention of adding brown sugar.
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Old 02-16-2014, 05:53 PM   #32
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Not to keep on the subject of concentration but do you guys use table salt? Any difference for other salts. I also saw mention of adding brown sugar.

Typically, kosher salt is used in brines. The difference is in additives, kosher salt is just sodium chloride, and grain size.

Using volume measures, table salt is 1.5 times as much as Morton's kosher and twice as much as Diamond Crystal Kosher salt.
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Old 02-16-2014, 05:54 PM   #33
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Just to let y'all know...the pork loin came out INSANELY good. Best I've ever made. I seered it in the cast iron skillet, then cooked it for 6 hours in the crock pot.

Thanks for the advise.
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Old 02-16-2014, 06:04 PM   #34
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Macgyver - what did you end up putting on it in the crockpot?
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Old 02-16-2014, 06:30 PM   #35
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Macgyver - what did you end up putting on it in the crockpot?
My mom has a recipe for Brown Derbys...a type of meat ball. I had some of the sauce in the freezer, so I cooked it in sauce with some water added.....awesome...super juicy.
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Old 02-16-2014, 07:12 PM   #36
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Not to keep on the subject of concentration but do you guys use table salt? Any difference for other salts. I also saw mention of adding brown sugar.
I use Kosher salt in all my cooking but Andy's right about the ratio of it to table salt. I've added an equal amount of brown sugar to the brine, but I'm not sure it makes any difference. It's certainly not needed.
Brineing in beer sounds intriguing .
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Old 02-16-2014, 07:23 PM   #37
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Brown sugar in brine is used for flavor, not for moisture retention. Personally, I do not find it makes much of a difference so I leave it out, but others swear by it. Try it and see what you think. For a brine all you need is water and salt. Anything else is extra and will vary person to person.
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Old 02-16-2014, 09:09 PM   #38
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Brown sugar in brine is used for flavor, not for moisture retention. Personally, I do not find it makes much of a difference so I leave it out, but others swear by it. Try it and see what you think. For a brine all you need is water and salt. Anything else is extra and will vary person to person.
Right.

Sugar just makes the brine less overtly salty and more savory tasting . But it isn't necessary.
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Old 02-17-2014, 07:18 AM   #39
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Did a bunch of searching last night and saw a huge difference in the times that people brine. The range was 1 hour for chicken breast to 24 hours for pork loin. Any rule of thumbs you guys use?
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Old 02-17-2014, 07:32 AM   #40
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Did a bunch of searching last night and saw a huge difference in the times that people brine. The range was 1 hour for chicken breast to 24 hours for pork loin. Any rule of thumbs you guys use?
I tend to judge brine time by the size and thickness and density of the meat. If you brine a whole pork loin vs cutting it into chops, the brine time is going to be quite a bit less for the chops. Same for whole chicken/turkey vs pieces.
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