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Old 10-12-2012, 10:28 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, 11:34 AM   #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, 04:45 PM   #13
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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.
Less is not more. More is more and more is fabulous.
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Old 11-09-2012, 06:20 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, 07:42 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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other, pork

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