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Old 02-17-2014, 08:07 AM   #41
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Agreed, that size and density is what matters. It also matters how salty your brine is. The saltier the brine the less time you will want it submerged. When it comes right down to it though it is going to be personal preference based on trial and error. I brine chicken breasts 2-3 hours max. Any more and I find the texture really gross. Something thicker and larger like a pork loin will allow for a longer brine.
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Old 02-17-2014, 08:38 AM   #42
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Anyone ever brine beef?
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Old 02-17-2014, 08:39 AM   #43
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There is no need to brine beef.
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Old 02-17-2014, 08:44 AM   #44
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Quote:
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There is no need to brine beef.
There is if you are making corned beef from scratch!
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Old 02-17-2014, 08:53 AM   #45
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Good point Craig. You caught me
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Old 02-17-2014, 09:10 AM   #46
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I took some of the pork loin to the little elderly French lady down the street that I take care of. She gave me one of my first jobs in the sandwich shop she used to own....so she's one of mentors for cooking.

She called me back and said "Meesh! (she can't say Mitch :) ) the pork was magnificent!"

High praise from the master. :)
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Old 02-17-2014, 09:36 AM   #47
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Quote:
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There is if you are making corned beef from scratch!

Is that brining or curing (corning)?
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Old 02-17-2014, 01:44 PM   #48
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Is that brining or curing (corning)?
I've often heard it called brining or brine curing.
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