ISO pork roast brine recipe.

Discussion in 'Food & Cooking' started by flipflopgirl, Mar 14, 2014.

  1. flipflopgirl

    flipflopgirl

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    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
     
  2. michaelga

    michaelga

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    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.
     
    Last edited: Mar 14, 2014
  3. phatch

    phatch Moderator Staff Member

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    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. 
     
  4. flipflopgirl

    flipflopgirl

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    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
     
  5. michaelga

    michaelga

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    About halfway down this thread     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.