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.

--
http://www.helpforheroes.org.uk/shop/

On Fri, 16 Jan 2015 15:19:56 -0000, "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.

Rinse it thoroughly and dry it off.

--
A kitchen without a cook is just a room

On 1/16/2015 10:19 AM, 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.
>

Depends on how much salt is in the brine, but generally, it is not all
that much. I'd be sure to taste before salting after cooking, but I
don't think it is a concern you went to far.

Be sure to post the results. It sounds good.

"Ed Pawlowski" > wrote in message
...
> On 1/16/2015 10:19 AM, 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.
>>
>
> Depends on how much salt is in the brine, but generally, it is not all
> that much. I'd be sure to taste before salting after cooking, but I don't
> think it is a concern you went to far.

I will be sure to taste before salting, thanks.

The brine has one quart of water and 1/4 cup salt.

A question, should I pierce the meat to allow the brine to permeate it?

> Be sure to post the results. It sounds good.

Thanks, I will It has a glaze to be added near the end of cooking - oil,
maple syrup and mustard. I like the sound of that too)

--
http://www.helpforheroes.org.uk/shop/

On Fri, 16 Jan 2015 15:19:56 -0000, "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.

Rinse it and be sure to pat it dry. The meat needs to be dry for it
to get any color from your cooking method.
Janet US

"Janet B" > wrote in message
...
> On Fri, 16 Jan 2015 15:19:56 -0000, "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.
>
> Rinse it and be sure to pat it dry. The meat needs to be dry for it
> to get any color from your cooking method.

Thank you! The recipe says it needs to be browned on all sides before it is
put into the oven too.

--
http://www.helpforheroes.org.uk/shop/

On 1/16/2015 11:17 AM, Ophelia wrote:
>


>>>
>>> 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.
>>>
>>
>> Depends on how much salt is in the brine, but generally, it is not all
>> that much. I'd be sure to taste before salting after cooking, but I
>> don't think it is a concern you went to far.
>
> I will be sure to taste before salting, thanks.
>
> The brine has one quart of water and 1/4 cup salt.
>
> A question, should I pierce the meat to allow the brine to permeate it?
>

I'd hit it with a Jaccard
http://www.amazon.com/Jaccard-200348.../dp/B001347JK6

On Fri, 16 Jan 2015 15:19:56 -0000, "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.

For roasted pork loin I'd use a marinade not a brine... I don't think
I'd like a peck o' pickled pork... and maple with rosemary sounds
awful; the war of the trees... sugar maple vs pinesol. I marinate
pork cuts very often, I mostly prepare an oriental marinade, so I get
some salt from soy sauce but mostly I rely on fruit juice sugars and
acetics like orange juice and/or wine and some vinegar... for more
intense flavor add garlic and toasted sesame oil. If you don't want
oriental simply marinate your pork loin in your favorite bottled
Italian salad dressing. Place the meat in a zip-loc with the marinade
(only need about a cup of marinade this way for a five pound loin) and
refrigerate for up to two days with occasional flipping... place in a
bowl in case of leakage. It's better to marinate a boned pork loin,
on the bone I think a rub works best, Penzeys Adobo is perfect for
pork.

"Ed Pawlowski" > wrote in message
...
> On 1/16/2015 11:17 AM, Ophelia wrote:
>>
>
>
>>>>
>>>> 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.
>>>>
>>>
>>> Depends on how much salt is in the brine, but generally, it is not all
>>> that much. I'd be sure to taste before salting after cooking, but I
>>> don't think it is a concern you went to far.
>>
>> I will be sure to taste before salting, thanks.
>>
>> The brine has one quart of water and 1/4 cup salt.
>>
>> A question, should I pierce the meat to allow the brine to permeate it?
>>
>
> I'd hit it with a Jaccard
> http://www.amazon.com/Jaccard-200348.../dp/B001347JK6

Will do, thanks)



--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote in rec.food.cooking:

> 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.

It's impossible to answer as you gave no amounts of anything. I assume
you used something reasonably balanced though?

--

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.

Bill Ranck
Blacksburg, VA

" > 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.
--
http://www.helpforheroes.org.uk/shop/

On Saturday, January 17, 2015 at 6:20:09 AM UTC-5, Ophelia wrote:
> " > wrote in message
> > 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.

No, it should be fine. If you left it in for 4 or 5 days you might be over doing it, but 2 days is OK.

Bill Ranck
Blacksburg, VA

" > wrote in message
...
> On Saturday, January 17, 2015 at 6:20:09 AM UTC-5, Ophelia wrote:
>> " > wrote in message
>> > 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.
>
> No, it should be fine. If you left it in for 4 or 5 days you might be
> over doing it, but 2 days is OK.

Thanks

--
http://www.helpforheroes.org.uk/shop/

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

On Sat, 17 Jan 2015 09:47:23 -0800, sf > wrote:


snip
>
>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.
>
snip
My (beef) teriyaki steak and Korean short ribs like a nice soak in a
marinade.
Janet US

On Sat, 17 Jan 2015 11:59:30 -0700, Janet B >
wrote:

> On Sat, 17 Jan 2015 09:47:23 -0800, sf > wrote:
>
>
> snip
> >
> >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.
> >
> snip
> My (beef) teriyaki steak and Korean short ribs like a nice soak in a
> marinade.

I don't make either one, sorry I forgot about them.


--
A kitchen without a cook is just a room

On 1/16/15 11:37 AM, Janet B wrote:

> Rinse it and be sure to pat it dry....

More and more top chefs are recommending patting dry only, not rinsing.
I agree with that.

-- Larry