On Sat, 17 Jan 2015 11:18:30 -0000, "Ophelia"
> wrote:
>
>
> " > wrote in message
> ...
> > On Friday, January 16, 2015 at 10:19:40 AM UTC-5, Ophelia wrote:
> >> I've seen that some of you brine meat but this is a first attempt.
> >>
> >> I am making 'Maple-Brined Pork Loin' and the brine consists of water,
> >> salt,
> >> maple syrup, garlic and dried rosemary. It is sitting in my fridge atm
> >> and
> >> has to soak for 10 + hours. Will the meat be very salty when it is done?
> >>
> >> Any comments or advice would be very welcome.
> >
> > I would certainly not pierce the meat, or rinse it for that matter. I'd
> > just pat it dry after removing from the brine and cook as your recipe
> > calls for. It would require multiple days to make the meat very salty, so
> > this should not be a problem, though it does depend a bit on how thick the
> > cut is. If it's a big piece of loin it should be fine, if it's been cut
> > into "chops" then you might be over doing the salt if you keep it in there
> > much longer.
>
> Oh crumbs! So much conflicting advice
I put it in the brine yesterday
> when I sent that post and I will be cooking it tomorrow. Yes it is a lump
> of loin.
Pick any food topic and there are always variations. Ask how to make
Middle Eastern Ful sometime! Get specific and ask what bean they use
in Turkey to make Kuru Fasulye (koo-ROO' fahs-SOOL'-yeah) and you
won't get a straight answer, it's a specific "bean" that they know by
sight but can't tell you the name and it's not fava. After much
internet hunting, I concluded that the bean they use is called
"dermason" - based solely on the fact that it's grown in Turkey.
Back on your topic. My rule of thumb is: Poultry and lamb are
marinaded, pork is wet brined (I don't wet brine, but I refrain from
cooking it to death) and beef is dry brined. I season my meat well,
but it doesn't spend any time "brining". You could call it a dry rub,
but it doesn't contain sugar and I don't rub it on. It's just the
combination of seasonings I want, sprinkled on the meat.
Dry brine for beef
http://www.onecraftykitchen.com/how-...rine-beef.html
Wet brine for pork
http://www.realsimple.com/food-recip...s/brine-recipe
Hawaiian Marinade for chicken (lots of variations for this one)
http://www.bestrecipesevar.com/hawaiian-bbq/
More marinade recipes here
http://www.chow.com/recipes/10923-oregano-marinade
--
A kitchen without a cook is just a room