On Tue, 21 Oct 2003 05:05:52 GMT, "Louis Cohen"
> wrote:

>No bone, no fat cap either.
>
>--
>
>Regards
>
>Louis Cohen
>Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
snip

Try a brine id suggest...I get my bonless top loins to come
out very moist and juicy by brining them...Also Id prolly
pick one with a nice cap of fat next time, that or you cud
try draping some bacon or fatback over it while baking...
Heres the brine rec I use...Hag k


* Exported from MasterCook *

Brine for Poultry or Pork

Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : Sauce/Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1 Tbsp Kosher salt (or 2 tsp table)
1 1/2 tsp brown sugar
1/2 tsp acent (Msg)
1/8 tsp granulated garlic -- (1/8 to 1/16)
tiney pinch of poultry seasoning

Combine all and mix well. Soak poultry or pork products to
season and make juicy.





- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 18 Calories; trace
Fat (0.1% calories from fat); trace Protein; 5g
Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 16mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Other
Carbohydrates.

NOTES : Well now...I cant claim expertise, just been brining
things for many years w/ very good results...I use the same
basic brine for large and small meats and just vary the
brining time. For big items, like Turkeys 10 lb and up so,
Large pork roasts I soak them for about 3 days and let them
rest for one day to let the seasoning even out. And for
little stuff like, chicken breasts, fried chicken pieces,
cutlets, small pork roasts, or roasting chickens a shorter
period say 6 - 24 hours depending on the item and size...

My reasoning based on my experiences is that the larger
foods need to sit in the brine for a longer period for the
salt/seasoning to fully pentrate. For smaller foods, the
salt/seasoning will penetrate more quickly, and xtra time in
the brine will make for an overly salty or seasoned
product...




Nutr. Assoc. : 0 0 0 0 0 0



As a beauty Im not a star, there are
others more handsome by far, but my
face I dont mind it because Im behind
it, its the folks out front that I jar...

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