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Are you guys talking about a brine that is 1/4 cup salt to a gallon of water or stronger?
Are you guys talking about a brine that is 1/4 cup salt to a gallon of water or stronger?
Standard brine ratio is a cup of kosher salt to a gallon of water. Brine needs a certain level of salt to work, chemically.
I'm hoping for a comment from Craig. Do you add salt to the beer for brining?
Why is salt necessary?...
Um, I think I get what you mean, Andy. I guess I'll have to just try it. Unfortunately, the Tyson roast I usually buy includes salt on the ingredients, that makes me think it's already brined, which is why it's so tender.
I guess I'm really looking for more flavor. That might be satisfied with more of the darker pork, but I'm unsure what cut to get.
I suppose I can figure out a way to cut down on the fat, either before or after cooking.
One of the most satisfying pork roasts I've cooked is natural, unsmoked ham. It's very fatty, but I could remove the fat after cooking....
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.
Macgyver - what did you end up putting on it in the crockpot?
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.
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.
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?