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Pork Brine ?

post #1 of 12
Thread Starter 
The wife & I were at our local County Fair this morning. With all the food in the food court, I try to find something unusual, (no hamburger-hot dog). Sitting behind one of the vendors were 2 smokers. Thin Blue was exiting the stacks. Had to walk aroud front and see the menu. Smoked chicken, ribs, brisket, pulled pork and the sides. Beans, dirty rice and other cajun food.
Had to have some. The food was great. While eating the pink chicken I got the owner into a smoking conversation. Gentleman and partner are pure cajuns. Anyway, he says he brines his pork for about a week. This was new to me. He got busy before I could inquire more about the pork brining. (Guess people figured since I raved about his "pink chicken", they would try it.) Left the fair happy, full of great Q and some of his rub that I have on a shoulder for this weekend's smoke.

What I need to know, does anyone brine their pork? If so what do you use in the brine. (Never got the chance to ask him since he became busy)
post #2 of 12
Thread Starter 
post #3 of 12
I have never brined or marinaded anything that long. My current fav is Mojo Crillio for pork. Got a loin in the fridge right now for tomorrows smoke.
post #4 of 12
Only brine yardbirds, the bigger ones (turkey), and most fish (salmon, mai mai, etc). But thats what great about do what you like!
post #5 of 12
I've brined shoulders and chops before makes em taste more hammy almost bacon like it's very good. That's kind where the buckboard bacon thing comes into play. Chops are really good brined and it doesn't take a week.
post #6 of 12
Thread Starter 
Guess there's not alot of brining going on. I have googled this and there's alot of info there. I may have to go back to the fair and talk to the guy somemore.
post #7 of 12
If you go back, and he is forthcoming with information, would you please share it. I'm curious as a cat!! LOL

Take care, have fun, and do good!


post #8 of 12

post #9 of 12
I have done spare ribs for 3 days ( I forgot them) in 1 part apple juice and 1/2 part apple cider. They were the best tasting, and tender ribs I've ever smoked. I did add a rub before the smokin'. Now I always do my spares that way. I have done fajitas in Corona beer for a little over 24 hrs., great taste (if you like beer) even without any rub. I'll try adding rub next time out.
post #10 of 12
If you didn't see it check out Bullmastiff's post on brines. I can personally vouch that they do produce some tasty food. Give the man some rep points for sharing those good recipes.
post #11 of 12
i found this recipe just a few moments ago.......i think i will give it a try.....planning on wrapping loin with maple bacon also.......

8 cups water
1/3 cup kosher salt
2 tablespoons maple syrup (Grade B or amber)
1/2 teaspoon crushed black peppercorns
2 sprigs fresh sage
1 large garlic clove, smashed
1 Turkish or 1/2 California bay leaf
1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed

post #12 of 12
Looks like a good one! I like maple flavored pork! Make sure that's real Vermont maple sugar! icon_mrgreen.gif
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