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Brining a pork roast
Hi All!
I have a 7# pork "butt" roast. Am thinking about brining it before roasting. Good idea? How long in the brine would be best? Should I stab it in several places to let the brine penetrate? Any advice will be appreciated. Paul Barrett |
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Brining a pork roast
"Paul & Robin Barrett" > wrote in message
:: Hi All! :: :: I have a 7# pork "butt" roast. Am thinking about brining it before :: roasting. Good idea? How long in the brine would be best? Should I stab :: it in several places to let the brine penetrate? :: :: Any advice will be appreciated. :: :: Paul Barrett I wouldn't. You (I) usually brine to add moisture to it. A pork butt is a really large and fatty piece of meat, and anything that you add to the brine mixture won't penetrate in very far and isn't really needed, since it won't add much taste to the inner portions. Pork chops, yes, brine. Pork loin, maybe. BOB |
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Brining a pork roast
"Paul & Robin Barrett" > wrote in message
... > Hi All! > > I have a 7# pork "butt" roast. Am thinking about brining it before > roasting. Good idea? How long in the brine would be best? Should I stab > it in several places to let the brine penetrate? > > Any advice will be appreciated. > > Paul Barrett > How are you planning on cooking it? |
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Brining a pork roast
On Sat, 8 Jul 2006 17:29:51 -0800, "Paul & Robin Barrett"
> wrote: >I have a 7# pork "butt" roast. Am thinking about brining it before >roasting. Good idea? How long in the brine would be best? Should I stab >it in several places to let the brine penetrate? Be sure that the roast is pure meat and hasn't been injected with a "solution," like they do with the meat sold at WalMart. Carry on, Carol |
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Brining a pork roast
Damsel in dis Dress wrote:
> On Sat, 8 Jul 2006 17:29:51 -0800, "Paul & Robin Barrett" > > wrote: > >> I have a 7# pork "butt" roast. Am thinking about brining it before >> roasting. Good idea? How long in the brine would be best? Should >> I stab it in several places to let the brine penetrate? > > Be sure that the roast is pure meat and hasn't been injected with a > "solution," like they do with the meat sold at WalMart. > > Carry on, > Carol It's not only WalMart. Most of the pork at our local supermarkets seems to be injected with salt solution. I found this out when I used the salt-based rub in Mastering the Art of French Cooking, just like I always had, and ended up with a REALLY salty roast pork loin. |
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Brining a pork roast
"Paul & Robin Barrett" > wrote in message ... > Hi All! > > I have a 7# pork "butt" roast. Am thinking about brining it before > roasting. Good idea? How long in the brine would be best? Should I stab > it in several places to let the brine penetrate? > > Any advice will be appreciated. A lean loin may benefit from brining, but a fatty butt has no need. Best slow roasted to break down the collagen and it will be very tender. This is what is usually used for pulled pork barbecue or for making sausage. |
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Brining a pork roast
I've tried the same recipe -- adapted from http://web.foodnetwork.com/food/web/...=Mozilla-searc h&searchString=roasted+pork+sandwiches&start=0&sta rt=0&ie=utf-8&oe=utf-8 -- two ways, using a 5-6 lb bone-in pork butt which was then slow-roasted for 6 hours at 300F. In the first, just the dry rub was applied overnight in the fridge. In the second, the butt was brined in 1 gallon of water plus 1 cup kosher salt for about a day, then dry-rubbed overnight. Both ways were fantastic, but I'd have to say that brining does seem to make for more tender and flavorful meat. if you have the time. In article >, Paul & Robin Barrett > wrote: > Hi All! > > I have a 7# pork "butt" roast. Am thinking about brining it before > roasting. Good idea? How long in the brine would be best? Should I stab > it in several places to let the brine penetrate? > > Any advice will be appreciated. > > Paul Barrett > > |
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