Is it worthwhile to brine Kroger's "moist and tender" pork which is
already injected with some sort of saline solution?

tks

--

On Wed, 16 Jun 2004 14:02:25 GMT, stark >
wrote:

>Is it worthwhile to brine Kroger's "moist and tender" pork which is
>already injected with some sort of saline solution?
>
>tks

I'd think not.

modom

Michael Odom > wrote in message <snip>

> I'd think not.

I respectfully disagree.

I have "soaked" supermarket hams in ice water overnight and then
smoked them. In tasting the soaked hams, before smoking (with apricot
wood), the flavor had truly vanished. 8 to 12 # hams.

IMHO, soak the loins in water with ice in it. The meat must be weighed
down and soaked overnight. Do not be alarmed that the meat feels slimy
(spongey) in the morning. There should be no need to do more than to
put it into your ready made flavoring.

A brine is salt and water. A pickle is salt, water and sugar. A
marinade is a pickle with or without sugar and anything else.

On 16 Jun 2004 11:57:50 -0700, (Mark Preston)
wrote:

>Michael Odom > wrote in message <snip>
>
>> I'd think not.
>
>I respectfully disagree.
>
>I have "soaked" supermarket hams in ice water overnight and then
>smoked them. In tasting the soaked hams, before smoking (with apricot
>wood), the flavor had truly vanished. 8 to 12 # hams.
>
>IMHO, soak the loins in water with ice in it. The meat must be weighed
>down and soaked overnight. Do not be alarmed that the meat feels slimy
>(spongey) in the morning. There should be no need to do more than to
>put it into your ready made flavoring.
>
>A brine is salt and water. A pickle is salt, water and sugar. A
>marinade is a pickle with or without sugar and anything else.

I don't understand the definitions above. And the OP asked about
brining a saline-injected pork product, not soaking it in ice water.

modom

Michael Odom wrote:
> On 16 Jun 2004 11:57:50 -0700, (Mark Preston)
> wrote:
>
>> Michael Odom > wrote in message <snip>
>>
>>> I'd think not.
>>
>> I respectfully disagree.
>>
>> I have "soaked" supermarket hams in ice water overnight and then
>> smoked them. In tasting the soaked hams, before smoking (with apricot
>> wood), the flavor had truly vanished. 8 to 12 # hams.
>>
>> IMHO, soak the loins in water with ice in it. The meat must be
>> weighed down and soaked overnight. Do not be alarmed that the meat
>> feels slimy (spongey) in the morning. There should be no need to do
>> more than to put it into your ready made flavoring.
>>
>> A brine is salt and water. A pickle is salt, water and sugar. A
>> marinade is a pickle with or without sugar and anything else.
>
> I don't understand the definitions above. And the OP asked about
> brining a saline-injected pork product, not soaking it in ice water.
>
> modom

Yes, Michael, that reply had me confused, too. I concur with your original
reply.

Jill

stark > wrote in message >. ..
> Is it worthwhile to brine Kroger's "moist and tender" pork which is
> already injected with some sort of saline solution?

Maybe it would leech some of the salt out, which would be a good thing?

Karen

On Sat, 19 Jun 2004 23:36:33 GMT, BubbaBob
> wrote:

>Michael Odom > wrote:
>
>> On Wed, 16 Jun 2004 14:02:25 GMT, stark >
>> wrote:
>>
>>>Is it worthwhile to brine Kroger's "moist and tender" pork which is
>>>already injected with some sort of saline solution?
>>>
>>>tks
>>
>> I'd think not.
>>
>> modom
>>
>
>No. And it's not worth buying, either.

Some places, like Cow Hill, it's the only stuff available. It's
getting that bad.

modom

On Wed, 16 Jun 2004 14:02:25 GMT, stark >
wrote:

>Is it worthwhile to brine Kroger's "moist and tender" pork which is
>already injected with some sort of saline solution?
>
>tks
IMO, no. However, it would be worthwhile to shop for unadulterated
pork rather than buying extremely expensive water and salt. You can
do a much better job than Kroger's of brining and flavoring your pork.