A little pink may be okay for you, but I'd never serve pork any way but well
done.

"Melba's Jammin'" > wrote in message
...
> In article >,
> (Barbtail) wrote:
>
> > I was cleaning out my freezer and found this 5 lb pork loin I bought
> > about a year or so ago-- it's a little freezer burned (I'll trim off
> > that part), but from everything I've been able to read online, the
> > meat itself should still be still edible...?
>
> Sure. It is still wholesome.
>
>
> > Because the *quality* of the meat may have suffered from prolonged
> > freezing, I was planning to brine the meat for 24 hours or so before
> > cooking it.
> >
>
> > The brine recipe I plan to use is:
> >
> > 1 qt apple cider
> > 1 qt water
> > 2/3 c kosher salt
> > 1/3 c brown suger
> > couple TBs of some grape molasses I bought for a special recipe
> > some cloves, allspice berries, couple juniper berries, a bay leaf,
> > small cinnamon stick, last few TBs of maple syrup in the bottle,
> > pinch of celery seed, peppercorns, 1 tiny broken piece of star
> > anise, dash of poultry seasoning
> >
> > kitchen sink won't fit in the pot
> >
>
> >
> > I'd love any comments or suggestions.
> >
> > Thanks
> >
> > Barb
>
> First be sure it hasn't already been shot up with a salt water solution.
> Everything I find here (Minneapolis) has been so treated. If it's
> already been injected, I wouldn't brine it. Your best route to success
> is to not overcook it -- a little pink is okay.
> --
> -Barb, <www.jamlady.eboard.com> Updated 11-10-04, The Butter Dish.
> "There is no indigestion worse than that which comes from having
> to eat your own words."