Brining

All Meats Including BEEF, PORK, LAMB & GAME
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aussieant32
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Brining

Post by aussieant32 » Fri Jan 30, 2015 5:19 pm

G'day all!

Currently brining some pork, going to be smoking to make some bacon/ham steaks. How long do you think I should be brining? Its a 550g pork scotch? I was thinking 5-7 days?
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado


Gumb

Re: Brining

Post by Gumb » Fri Jan 30, 2015 5:34 pm

The brined pork leg I do at Xmas is usually 3 days.

gnol
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Re: Brining

Post by gnol » Fri Jan 30, 2015 6:29 pm

First of all 550g is just not enough! You will run out too quickly as it is so tasty. Rush down to the store now and get a couple more kg :)

I brine mine for 7. But I suppose it depends on the contents of the brine would make a difference in how long you brine for.

Gumb

Re: Brining

Post by Gumb » Fri Jan 30, 2015 6:41 pm

Yep, brine strength comes in to it.

aussieant32
Posts: 369
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Location: Sydney

Re: Brining

Post by aussieant32 » Fri Jan 30, 2015 7:00 pm

oh i know its not enough, its a trial run :P

I used my standard oven brine, assuming its the same for bbq

4litres water
3/4 cup grams salt
1/2 cup cup sugar

thanks guys
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

aussieant32
Posts: 369
Joined: Sun Jan 04, 2015 2:48 pm
Location: Sydney

Re: Brining

Post by aussieant32 » Sun Feb 01, 2015 3:15 pm

so that worked! Wow, add store bought bacon to the list of things I'll never buy again :P
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

aussieant32
Posts: 369
Joined: Sun Jan 04, 2015 2:48 pm
Location: Sydney

Re: Brining

Post by aussieant32 » Sun Feb 01, 2015 4:12 pm

Image

Image

just need a bigger piece now :P
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

gnol
Posts: 1142
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Location: Werribee

Re: Brining

Post by gnol » Sun Feb 01, 2015 4:19 pm

Yep. That looks great. I've run out and have another 4kg in the freezer I hope to get to this week.

aussieant32
Posts: 369
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Location: Sydney

Re: Brining

Post by aussieant32 » Sun Feb 01, 2015 4:30 pm

pretty happy with a first effort. Cant really see in the picture but it has a really nice smoke ring on it as well.

Tasted good which is the main thing :P
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

KBBQ
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Joined: Mon Nov 16, 2015 8:27 am

Re: Brining

Post by KBBQ » Thu Dec 03, 2015 8:01 am

Hi all its getting close to Christmas, I have 5.5kg leg of Pork in brine I am told its 1 day for every 500grm's, making my brine time 11 days, I would hate for it to be to salty any comments on the time I should brine my leg for appreciated, I have injected really well and plan another injection of brine half way through, I am told to cut some meat off and cook it to test for saltyness, but I am worried about the deeper parts of the meat, making this for Christmas want it to be great

Bentley
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Re: Brining

Post by Bentley » Thu Dec 03, 2015 12:27 pm

I go 10 days on all my stuff, but I use a wet cure (which I assume you are since you are saying brine) and I also use nitrites/nitrates.
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Groovy Gorilla
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Re: Brining

Post by Groovy Gorilla » Thu Dec 03, 2015 3:31 pm

Is the nitrate for the pink and for storage only ?
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Bentley
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Re: Brining

Post by Bentley » Fri Dec 04, 2015 1:41 pm

For me it is for the flavor! Just salt cured meat...bacon, corned beef, Canadian bacon, ham...if it does not have it in it, it just does not taste the same to me, and I also simply like it for the safety reasons!
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KBBQ
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Re: Brining

Post by KBBQ » Fri Dec 04, 2015 2:43 pm

Thanks guys I was not asking about salt or nitrates got all that sorted, I was just concerned at the length of time in my brine, Bently has said 10 days and I hope he is right will try for that, I am going to soak it in water for a few hours and the cut some off to fry up check for saltyness, I am then going to re inject apple juice and some maple syrup and then cook :roll: :roll: hope it works

Bentley
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Re: Brining

Post by Bentley » Sat Dec 05, 2015 8:03 am

I like a lot of salt flavor, I would check at 7 days...I also don't inject, that will probably accelerate the curing time...
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