Over brining

[normanaj]

Well yesterday I did a 3# boneless butt for pulled pork.Came out perfectly cooked,tender pulled easily.The only thing it was to salty for my taste,some may like it salty just not me.

I used the same amount of brine for a larger portion with this smaller butt and had it sitting in the brine a little longer than I usually do.

Lesson learned.

 

[mike243]

From what I have read over the years salt amount is very specific to weight of meat and not as much as time,turkeys are all I have brined but plan on doing some pork loins soon and will research the formula,I would rather be lite on it than over for sure

 

[daveomak]

Norman, morning.... Try this method of brining..
Weigh the meat..... weigh the water... Add 2% salt and 1% sugar to the combined weight of the meat and water..
Let it marinate as long as you like... at least 2 weeks... That is what is called an "equilibrium" brine... it will never get any saltier than what you put in it... I like 2%... You can add cure#1 to the brine... add 1 tsp. per 5#'s... or 1.1 gram per pound...

 

[normanaj]

I'll have try that next time around Dave.

I will say this it tastes less salty after sitting in the fridge overnight but still over salty for my taste.Nothing a little extra sauce won't fix.

 

[SonnyE]

I'd go with Dave's method.
I'm on a reduced salt diet. Basically over the last 8 years it has made my tongue more sensitive to saltyness.
So I tend to try recipes as written, but the second time around (If too salty) reduce the salt 1/3-1/2.

Does anybody ever brine Pork Ribs? Just curious, and wondering about that.

 

[normanaj]

I'm on a reduced salt diet. Basically over the last 8 years it has made my tongue more sensitive to saltyness.
So I tend to try recipes as written, but the second time around (If too salty) reduce the salt 1/3-1/2.

I'm in the same position not because I have to,I chose to be on a reduced salt diet many years ago just because of family history.Same thing with sugar.