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Kent

"Sqwertz" > wrote in message
...
> On Fri, 26 Oct 2007 17:15:41 -0700, wrote:
>
>> On Oct 26, 7:33 pm, Sqwertz > wrote:
>>> On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>>>> I have brined pork, chicken, etc...but has anyone brined a beef
>>>> tenderloin roast?
>>>
>>> Oh, to answer this one - you can brine beef but expect it have a
>>> corned beef taste.
>>
>> I have brined for years...and never recall corned chicken or a corned
>> pork product. Why would that be the result with beef?
>
> And if you brine your chicken or pork with some nitrates, it
> won't taste very different from one brined with just salt
> (assuming you didn't smoke it). The heavier salt concentrations
> work differently on beef. Try it and report back (but don't try
> it on tenderloin).
>
> -sw
>
>
That's not true. If you brine, or dry rub your spareribs for a day with
Morton's Tenderquick it will develop a hamlike cured taste.

Kent