OK, I'm curious about something I've never tried and perhaps someone
from RFC might know "*this*" (read below) when it comes to brining meats.

These days, meats are far from inexpensive (duh!) :/ Recently, I
purchased a boneless pork top loin roast - 1.91 lbs on sale for $3.79/lb
- regular price was $4.99/lb.

*This* is what I'd like to learn:

brine the entire pork roast before I slice it into
individual servings to freeze for later cooking and
consumption,

or

freeze the individual servings, then brine a serving
after it's thawed?

Sure, I can do both and discover for myself. However, I ask here
because more than likely someone has already done this and knows
first-hand TIA.

Sky

On Mon, 09 Mar 2015 01:37:48 -0500, Sky >
wrote:

>OK, I'm curious about something I've never tried and perhaps someone
>from RFC might know "*this*" (read below) when it comes to brining meats.
>
>These days, meats are far from inexpensive (duh!) :/ Recently, I
>purchased a boneless pork top loin roast - 1.91 lbs on sale for $3.79/lb
>- regular price was $4.99/lb.
>

I'd brine after.

I'd also pay $1.99 for that roast. If you go to BJ's or Costco, they
sell the entire loin, about 8 to 9 pounds, for about $2. We cut it
into 3 pieces and freeze. Can be used as a roast or cut to boneless
chops.

Because an ice storm came along and I had to cancel a company dinner, I froze an
entire standing rib roast (beef) in the brine it was in, and when I thawed and cooked
it, it was the best rib roast we had ever had.

N.

I certainly would brine it whole, then freeze. I can't see pork improving
with being cut into individual portions first. Why would you do that? Brine
it the way you would if you were not going to freeze it before eating.

N.

On Mon, 09 Mar 2015 06:03:15 -0400, Ed Pawlowski > wrote:

>On Mon, 09 Mar 2015 01:37:48 -0500, Sky >
>wrote:
>
>>OK, I'm curious about something I've never tried and perhaps someone
>>from RFC might know "*this*" (read below) when it comes to brining meats.
>>
>>These days, meats are far from inexpensive (duh!) :/ Recently, I
>>purchased a boneless pork top loin roast - 1.91 lbs on sale for $3.79/lb
>>- regular price was $4.99/lb.

At that price you sure it wasn't the tenderloin?

>I'd brine after.

I wouldn't brine it at all... no need... just season prior to
cooking... actually brining that lean cut ensures a dry roast, salt
draws out moisture. Place salt shakers on the table for those who
choose to add salt... or buy your meat from Walmart, theirs is already
brined.

>I'd also pay $1.99 for that roast. If you go to BJ's or Costco, they
>sell the entire loin, about 8 to 9 pounds, for about $2. We cut it
>into 3 pieces and freeze. Can be used as a roast or cut to boneless
>chops.

I bought two whole boneless loins last week for $1.99/lb, I also cut
into three roasts each and roasted one for dinner that night... I also
tie them, makes for easier handling rather than stabbing with a fork.
The local Tops market had them on sale... that's the usual sale price.
There it be:
http://i58.tinypic.com/333xqiu.jpg

"Nancy2" > wrote in message
...
> Because an ice storm came along and I had to cancel a company dinner, I
> froze an
> entire standing rib roast (beef) in the brine it was in, and when I thawed
> and cooked
> it, it was the best rib roast we had ever had.

Excellent You know how to make one in future)))

--
http://www.helpforheroes.org.uk/shop/

Nancy2 wrote:

>Because an ice storm came along and I had to cancel a company dinner, I froze an
>entire standing rib roast (beef) in the brine it was in, and when I thawed and cooked
>it, it was the best rib roast we had ever had.

Couldn't have been much of a brine if it froze in a home freezer.
Salted/cured meats do not freeze well, that's why they are given no
more than a 3 month freezer life.

"Sqwertz" > wrote in message
...
> On Mon, 09 Mar 2015 01:37:48 -0500, Sky wrote:
>
>> OK, I'm curious about something I've never tried and perhaps someone
>> from RFC might know "*this*" (read below) when it comes to brining meats.
>>
>> These days, meats are far from inexpensive (duh!) :/ Recently, I
>> purchased a boneless pork top loin roast - 1.91 lbs on sale for $3.79/lb
>> - regular price was $4.99/lb.
>>
>> *This* is what I'd like to learn:
>>
>> brine the entire pork roast before I slice it into
>> individual servings to freeze for later cooking and
>> consumption,
>>
>> or
>>
>> freeze the individual servings, then brine a serving
>> after it's thawed?
>>
>> Sure, I can do both and discover for myself. However, I ask here
>> because more than likely someone has already done this and knows
>> first-hand TIA.
>
> Brine individual servings after thawing.
>
> -sw

I am curious how chicken is done these days. Don't they brine them then
freeze and ship. it is then up to the local outlets to thaw out for sale?

Shel, it had red wine in the brine, and it didn't freeze solid with the roast, the brine
just ended up slushy. It was all in a Ziplock bag.

It was frozen only for two weeks.

N.

Brining it was a special request. Trust me, I am not an advocate of brining a rib
roast. But it was really delicious, regardless of the science involved.

N.

Janet wrote:
>zhuge.jack says:
>>Brooklyn1 wrote:
>>
>> At about 2 pm put it in a 325ºF oven and cook
>> > about four hours.
>> >
>> This method costs much time and energy. I guess I'd forgotten what I was
>> cooking in the oven. OTOH, I've got a electrical oven which only has 2
>> hours timing volume.
>
> He must be talking about an alarm beeper timer?
>
> Automated oven function allows the cook to automate the cooking
>temperature and time (on or off or both); mine has a 24 hour setting.
>Useful if I'm out all day, to have dinner cooked and ready when we
>arrive home in the evening.
>
> The beeper alarm on my stove has a 90 minute limit, but is completely
>separate from and independent of the automated oven controls. The beeper
>alarm doesn't turn off the controls. I use it as a time-reminder when
>cooking on the hob, or in the oven when the oven is not on auto control.
>
> I also have a mobile beeper alarm for when I'm elsewhere in the house
>(or garden),out of earshot of the stove beeper.

My GE Profile gas stove is quite miserly with energy consumption, has
a thermostat naturally and it's well insulated so it's off much more
than it's on. My stove also has an auto on/off function but I never
use it, instead I set the stove's timer that beeps to remind me to
check... I don't know it's limit, has never not allowed me to set it
for several hours; made me curious so I just checked, limit is 9 hours
and 55 minutes, I'm sure I'll never exceed that limit. The timer
beeps pretty loud and relentlessly, I can hear it from anywhere in the
house... and it's very quiet where I live, no back ground noise
drowning out sounds like in a city, sound travels very far here. Being
retired I'm home a lot anyway, especially in winter, I don't leave the
stove on when I'm not home anyway. And it's very rare that I use the
oven during warm weather when I could be outside gardening, but still
I'd never leave the house with the oven on, simply because when I'm
working outside I typically lose track of time. Being retired I have
no reason to wear a watch, all I need to know is day time and night
time... I stop mowing when the sun gets too low and shadows too long
to see where I cut. Winters here are very cold so that's when I light
the oven, helps heat the house so there is no energy loss. I can't
remember ever lighting the oven when my central A/C is on. Btw, I
roast top round the same way as pork, roast partially frozen and it
won't dry out.

On 3/9/2015 7:53 AM, Nancy2 wrote:
> I certainly would brine it whole, then freeze. I can't see pork improving
> with being cut into individual portions first. Why would you do that? Brine
> it the way you would if you were not going to freeze it before eating.
>
> N.

I sliced the raw, un-brined, boneless pork top loin roast into
individual portions before freezing since it's just me who has to eat
the beast :/ The 2# pork roast, even though relatively small, is more
than I want to cook at a single time because the left-overs are too much
for me to consume in a timely manner. So, it works best (for me) to
freeze individual servings with this type of pork roast. Plus, the
cost-per-pound is less if I slice the meat myself.

Sky

On 3/9/2015 1:37 AM, Sky wrote:

(snip)
>
> *This* is what I'd like to learn:
>
> brine the entire pork roast before I slice it into
> individual servings to freeze for later cooking and
> consumption,
>
> or
>
> freeze the individual servings, then brine a serving
> after it's thawed?
(snip)

Thanks folks, for all the helpful comments regarding my question(s)
about to-brine or not-to-brine a pork roast prior to freezing. I'm glad
I inquired because the responses confirmed what I thought would happen.
Freezing the pork roast after brining will (most likely) change its
texture in an undesirable way. Thanks again, y'all

Sky