Barbecue ( Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 18-03-2012, 12:16 AM posted to
external usenet poster
Join Date: Feb 2006
Posts: 294
Default 'nudder interesting thing salt & brining

Per some previous posts I decided to make some Canadian bacon.
I went with 1 cup salt per gallon water, bay leaves, raw sugar, and
cure salt. The recipes said to weight the meat so it doesn't float.

My cutsof meat sank like a rock. Then, per previous post, I realized
that the kosher salt I used was only ~half as dense as other kosher
salt. So I figured I'd add some salt.

I took out about 2 cups of brine and added another 1/2 cup kosher
salt, then poured back the brine.

After ~1 cup back into the vessel, the pork cuts shot up like a
rocket. No surprise, I increased the density of the brine so the meat
floated (like the Dead Sea vs. a regular ocean).

But I realized that I probably could've poured it in slower, until the
meat buoyancy was neutral. That way, the meat would hang midway in
the brine.

I wonder if that's a criterion for proper salt content in a brine?
"Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Salt for Salt (was brining a brisket) Zz Yzx Barbecue 19 19-03-2012 05:46 AM
For those who follow this kind of thing, a interesting note: mostUtah Albertson's stores... Pennyaline[_7_] General Cooking 14 04-08-2009 11:32 PM
Brining, Water to Salt Ration Questions No Way Barbecue 4 07-07-2007 12:16 AM
salt/cure level for brining at warmer temperature [email protected] Barbecue 18 27-10-2006 12:32 PM
Question about salt for brining Bob Barbecue 30 11-08-2004 05:28 AM

All times are GMT +1. The time now is 07:28 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022
The comments are property of their posters.

About Us

"It's about Food and drink"


Copyright © 2017