in. pred
Smoking Fanatic
- Nov 24, 2024
- 480
- 506
i i brined two deer sirloin roasts sunday morning. instead of normal salt, in my cooked brine, i used tender quick. the first one i browned and cooked in the instantpot with an onion and beef broth. 2 days wasnt enough time for brine to penetrate all the way. the center wasnt as pink as the rest. it was tender and juicy as normal. there but the brown golf ball sized spot in center that was just off putting.
arranged to hide the spot. lol
the second one i smoked with mesquite yesterday. the three day brine made it to center but could have used another day i think. kinda see the center is a touch lighter in color. it was still tender juicy and full of flavor. it was saltier than the intantpot cooked one though.
just an interesting observation of an experiment of brining whole roasts. ive dome these roasts up as ham in the past and they are awesome! couldnt tell it was real pig ham!
the only difference in the salt brine and tq brine is the color. the end result taste is very much the same.
arranged to hide the spot. lol
the second one i smoked with mesquite yesterday. the three day brine made it to center but could have used another day i think. kinda see the center is a touch lighter in color. it was still tender juicy and full of flavor. it was saltier than the intantpot cooked one though.
just an interesting observation of an experiment of brining whole roasts. ive dome these roasts up as ham in the past and they are awesome! couldnt tell it was real pig ham!
the only difference in the salt brine and tq brine is the color. the end result taste is very much the same.
