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Old 10-12-2012, 11:28 AM   #11
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Thank you for your recipe cjs, I'll definitely try brining now.

Thanks also Alix.
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Old 10-12-2012, 12:34 PM   #12
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I brine my pork in a mixture of 1 cup soy sauce (instead of salt) and 1 cup all natural sugar for each gallon of water. Considering I usually cook for one or two, it's more like 1/4 cup soy sauce and sugar in 1 quart of water.
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Old 10-12-2012, 05:45 PM   #13
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Quote:
Originally Posted by taxlady View Post
How important is the sugar in the brine? I'm not a big fan of sweet with my savoury.
The sugar tempers the salt and highlights the savory flavor. It doesn't make them taste sweet.
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Old 11-09-2012, 07:20 PM   #14
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My son Justin just LOVES it when I brine the pork the dogs love the leftovers to.
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Old 11-09-2012, 08:42 PM   #15
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Lean cuts like those from the loin (roasts and chops) benefit from brining. Other cuts such as the butt and shoulder don't need brining.
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