On 4/4/2016 1:25 PM, Sqwertz wrote:
> On Mon, 4 Apr 2016 10:13:39 -0500, Sky wrote:
>
>> Is it worth brining a bone-in pork butt? Took out a 8-1/4# pork butt
>> from the freezer this morning to thaw (purchased mid-Sept 2015 for
>> $0.79/lb - vbg!) that will be roasted in the oven with a meat
>> thermometer -- learned the hard way it's best to use that thermometer!
>> If wet brined, I have a very large aluminum pot that will do the trick.
>>
>> Just curious what folks here like to do with a (brined?) pork butt when
>> cooked in the oven. Favorite brining solutions? Would a dry brine with
>> salt/brown sugar/spices and herbs then 'dry aged' 24-72 hours in the
>> fridge be a better option? Just curious and TIA.
>
> Oh, and if you plan on dry brine/cure (using a sodium
> nitrite-containing rub), it will retain a lot more of it's flavor but
> would take 10-14 days for the cure to work its way through a whole
> pork butt. The wet brine only takes 5 days.
>

Good to know - thanks.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================