Unusual brine recipes

copperhead

Newbie

Original poster

Jan 22, 2012

5

10

Waterloo, Iowa

• Jan 22, 2012

• #1

I have an unusual request. I have been reading these forums for over year and have tried countless recipes and have enjoyed all most all of them. Now I have a request I hope all you can help with.

I love sauerkraut. I would love to try using Sauerkraut Juice as a brine, either with Brats, or maybe or pork loin. I am not sure if this would work or not. Any ideas or thought on using Sauerkraut Juice as a brine? Any recipes?

Thanks,

Jason

And thanks to all of you for sharing your recipes, tips and tricks....I have learned much from all of you

 

boykjo

Renowned Sausage Maker

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Apr 28, 2010

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Raleigh,NC

• Jan 23, 2012

• #2

Welcome to SMF copper..... You can take the sauerkraut juice and inject it into a pork loin or marinate meat in it but I never heard of brining sausages..... Most people eat the kraut with the sausage.........

Why dont you swing over to roll call and introduce yourself so we can give you a proper welcome..... Dont forget to fill out your profile

Good luck and happy smoking

Joe

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jan 23, 2012

• #3

Welcome to SMF! Glad to have you aboard!

Would you do us a favor & go over to roll call & introduce yourself so we can all give you a welcome. Then update your profile info to include your location. Thanks!

 

alblancher

Master of the Pit

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Mar 6, 2009

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Louisiana

• Jan 23, 2012

• #4

Never thought of using kraut juice as a brine,  I like brats cooked in kraut but I am not sure how the salt and sour taste would improve most other meats I intend to smoke.  But that's just personal opinion,  if you really like the taste of sauerkraut I am sure you can brine and inject just about anything.

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jan 23, 2012

• #5

If you brine it too long won't the vinegar in the kraut juice cook the meat to some extent?

 

scarbelly

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Jul 26, 2009

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• Jan 23, 2012

• #6

alelover said:

If you brine it too long won't the vinegar in the kraut juice cook the meat to some extent?

Click to expand...

I was thinking the same thing Scott. With the amount of acid in the vinegar it is going to "cook" it to some degree

 

solaryellow

Master of the Pit

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Jul 26, 2009

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Orlando, FL

• Jan 23, 2012

• #7

If your kraut has vinegar in it you have a bigger problem. The brine should be lactic acid not acetic acid (vinegar).

 

Last edited: Jan 23, 2012