Master of the Pit
- Joined Nov 16, 2016
Probably how they do it in Texas anyway. Good luck! Totally gonna do some fooling around since loins are cheap and plentiful here.
Try 2% water weight only. That should get closer to your taste...JJI reluctantly (lol) brined the loins in 2% brine (meat and watee weight). After 10 days took it out and soaked it for a few hours. Then i cut a thin slice (in the middle) and fried it up. The texture was nice and was moist. But a little too salty. So i soaked a little longer. Then i dried it under a fan and smoked until 145F IT.
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Wrapped and let rest, then cooled and vacuum packed. I will let it rest in the fridge for a day then freeze for slicing.
You said 2% of the combined weight was too much. So 2% of just the water weight will be about half. Ex, 8lbs Butt and a Gallon Water (8lbs) you get 2% of 16lbs. If you take 2% of just the water, you get 2% of 8lbs...Half the salt of the first try. Or take 1% of the total weight. Same difference, half of last time. Make sense?...JJI am confused. I thought you said below 2% (combined weight) i have to cook it in a few days.
Water and meat weights were about the same. I did not inject.How much water did you use? I use 10% liquid and 1% salt by meat weight only for my injection. Works well and effect is subtle and would allow the use of rub too. Not entirely sure how brines and injections interplay. IIRC a classic brine is 6% salt...
Mad at myself... Meijer ran loins @ $1.17/lb last week and forgot. I get confused how the ads run.
Is not the math that confuses me...You said 2% of the combined weight was too much. So 2% of just the water weight will be about half. Ex, 8lbs Butt and a Gallon Water (8lbs) you get 2% of 16lbs. If you take 2% of just the water, you get 2% of 8lbs...Half the salt of the first try. Or take 1% of the total weight. Same difference, half of last time. Make sense?...JJ
Cool...will try that next time. Thanks Chef.At 2% water only, 1/2C Kosher Salt in a gallon water, I have had chicken go 3 days with no issue. I have never tried to go 10+ days at 2% water only. I suggest injecting. Otherwise, go for it. You won't have a Safety issue but there are Spoilage Bacteria that can grow in weak brines. Your nose will let you know they were there. Hedge your bet. Wash the meat with water then dump White Vinegar over the meat and place it in the Cold brine. Keep the brine container covered to keep out air. You should be fine but no guarantees...JJ
Wow that looks good and basically looks like what I remember of Rudy's pork loin. I think you are close but the main thing is that it taste awesome even if you never replicate exactly what they produce.
It looks great.What did you end up doing brine wise?I liked the texture. Not as good as Rudy's but it is now my favourite's method of cooking loin.
My Sause connection is at the Texas state fair today,he'll be back with the goods Wednesday:cool:I tried about 3 iterations of a Rudy's bbq sause and was getting close but what I last landed on would be great even if I never replicate their stuff. So I'm in the same boat in that regard :)
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