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ISO pork roast brine recipe.

post #1 of 5
Thread Starter 

I have brined many turkeys as well as chickens (Gma Van always brined the chickens she fried so of course I do as well) but this will be my first pork roast.

Yes I have searched and have the actual salt/sugar base down.

My question is....what (if any) aromatics and/or spices will be most compatible with pork.

Another question is how long do I leave it in the brine.

The roast weighs six pounds...bone in with a nice fat to lean ratio.

My sides?

Cornbread dressing...gravy (have some fond laden pork drippings in the freezer for the gravy base)...a sweet/tart/spicy whole cranberry sauce.....

Yes, this will be essentially a Tday meal.

 

mimi

post #2 of 5

Some combinations:

 

- allspice, cinnamon, clove and mustard (powdered not prepared)

- bay leaves, wild mushrooms and onions

- achiote, chile peppers and garlic

- pimento, smoke and chiles

 

I much prefer to brine with soy sauce and maple syrup (way more flavour than sugar and salt)

 

I almost always make an equilibrium brine, then leave it for 4-5 days... it can't get overly salty.

 

Sauces should be bright and not cloying sweet - fruit coulis are my favourite. 

 

a sweet/tart/spicy whole cranberry sauce.....sounds perfect.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 5

Shoulder, I can see brining, though it's not generally my preference. A pork loin, I'd opt for injection over brining. Quicker, more flavor penetration, you can add fat/oil to the lean meat. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 5
Thread Starter 

I seldom do a whole loin...the hubs slices them about 1.5 inches thick then vacuum wraps.

When we feel porkish I remove from freezer, butterfly and pound the heck out of them and from there I do a flour dust then egg wash and flour again for a take on chicken fried steak.

This is a bone in roast...about 8 lbs of which 2 lbs will be ground and seasoned for breakfast sausage.

I just want to brine for flavor not tenderness.

Thanks guys I am off to check out "equilibrium" brines.

 

mimi

post #5 of 5

About halfway down this thread  Brining - How Long Is Too Long?  is a good link.

 

You'll see some of my calculations that may help you to figure it out.

 

Basically it's using a brine that once diffused into the meat will have the desired end percentage of salt present.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
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