I took my loins out of brine (Canadian bacon) this evening and they are currently in the fridge to dry the surface.
I sliced a couple of small pieces for a test fry...looks and tastes great. Hubs commented about the level of sweetness saying it was, to him, on the edge of being almost too sweet...a tiny bit more and he thinks it WOULD be too sweet.
So, this made me wonder if sugar in the brine serves a "function" OTHER than adding sweetness. I've read threads where some have subbed artificial sweeteners due to health concerns, so, to me, that says it serves no purpose other than sweetness or flavor depending on what type of sugar is used.
So, if I wanted to make a batch of CB that is more salty than sweet (I'm not talking about lip-puckering salt levels, just a bit more salty), could I either 1)add more salt to the brine or 2)use, say, half the sugar amount?
Thoughts?
Thanks!
I sliced a couple of small pieces for a test fry...looks and tastes great. Hubs commented about the level of sweetness saying it was, to him, on the edge of being almost too sweet...a tiny bit more and he thinks it WOULD be too sweet.
So, this made me wonder if sugar in the brine serves a "function" OTHER than adding sweetness. I've read threads where some have subbed artificial sweeteners due to health concerns, so, to me, that says it serves no purpose other than sweetness or flavor depending on what type of sugar is used.
So, if I wanted to make a batch of CB that is more salty than sweet (I'm not talking about lip-puckering salt levels, just a bit more salty), could I either 1)add more salt to the brine or 2)use, say, half the sugar amount?
Thoughts?
Thanks!