Like, double the salt I should've had (2 cups/gal rather than 1), and left it in the brine for like 11 hours.
I did TWO of these, like a jackass. I roasted one last night and it basically tasted cured like a ham.
I've got the other that I removed from the brine at the same time, but has still been sitting in the fridge all saturated with the brine for another night.
What's the best thing I can do with this? The best thing I can think of is a really sweet barbecue sauce and grilling it slow.
You can always wash it then soak in water to get that salt out. Or if you're bold, air cure it in your fridge. Pat it down every couple of days for a while until it dries nicely.
Jack Hernandez
>Or if you're bold, air cure it in your fridge. I am bold.
I might soak it, there is a LOT of salt in this loin at this point. It balanced well last night when I had it with very low-salt cauliflower mash and roasted peppers and onions.
Jason Thompson
All good. I think if you just washed it, you'd be able to get a less salty product.
Jonathan Robinson
Dice it and use it in a soup or stew but let the brine season it. Cook and taste. If you already doubled down on brine you probably will need few seasonings.
Or just wash 'em and turn them into tacos.
Noah Garcia
This use it in some dish and leave out the salt you'd normally add. Preferably in some stew so the salt can slowly leach out of the meat over time, otherwise you have super salty meat and totally bland potatoes and carrots.
Matthew Diaz
>pork loin stew This is an extremely strange thing I never thought of.
Jayden Watson
Yeah, normally a stew would be ideal for tougher, cheaper but stronger tasting meat. But before one throws the meat away ...
Jordan Powell
Personally I'd cut the meat into chunks, brown them a bit and make a stew with mostly diced potatoes (great at absorbing salt), some onions, carrots and leeks and stock. Season with pepper, rosemary, marjoram, nutmeg, pepper. At the end I'd add some powdered potatoes (for instant mashed potatoes, blender doesn't work too well in those cases) to achive the right creaminess/thickness of the stew
Hunter Nguyen
Fucking shit is already cooked, browning is superfluous. Do you even cook?
What the fuck do you think browning is going to do in a stew you retard?
Kayden Perez
>What the fuck do you think browning is going to do in a stew you retard? Add lots of flavor, dickhead
Nathaniel Myers
>browning adds flavor It adds texture, that would float off in a soup or stew.
Jayden Butler
No it adds flavor.
You've never seared or browned something in a pan and then made a sauce from the pan bits?
Justin Cook
You mean deglazing? And now you're talking about sauce and not the meat?
Bait...eaten. You know nothing.
Noah Bell
You're dumb
Jose Watson
>browning doesn't add flavor
Have you ever cooked with meat, poultry, or tofu before?
Jaxon Scott
No I've only cooked fresh lettuce and vegetables.
Ayden Harris
Is it you, "luthier" guy? You're slowly but surely becoming a cancer on this board.
Gavin Hall
I cook and I also shitpost, deal with it.
Owen Davis
Real shitposts should at least elicit a chuckle, or an eye roll. At worst they are totally beside the point.
You are simply shitting up a sometimes helpful but at least amusing board by spewing your ignorant opinions and unwarranted insults.
Luis Barnes
Soak in milk for a while. It should help.
Grayson Adams
>milkpork You people make me sick
Adam Turner
In my opinion you're a cock juggling faggot.
Is that better?
Bentley Gomez
Served with jellybeans
Owen Wood
That's how you unsalt salted cod, if I'm not mistaken.
Angel Cox
I doubt it would work normally with pork.
Chase Sanders
Pretty sure you just soak it in water for a long while
Only I'm considering swapping out the chicken stock, or at least half of it, for beer.
Sound good?
Jaxon Lee
Damn trips.
It's gonna look like this hopefully.
Sebastian Sanchez
I made the stew.
Some tips if you want to try this
>brown the pork in the pot ALONE then take it out and add onions/garlic I steamed the outside of my pork, not browning. To compensate I added a few dashes of Worcestershire sauce.
>substitute a half cup of beer for half the chicken stock >don't skin the potatoes skin is good faggot >maple syrup instead of sugar is fucking good >the brined pork added a ton of flavor to the stew that would not have been there otherwise >everything worked out better than expected
Alexander Nguyen
How much brine would you use normally? Recipe?
Austin Morgan
it's not about how much but the concentration of salt and sugar per gallon.
I used twice as much salt as I needed.
Also ~11 hours is on the long end for pork tenderloin. It really barely needs 6
Jordan Cook
oh but the brine recipe, FYI I don't measure (obviously) >salt >sugar (maple syrup or honey is better for flavor) >bay leaf >garlic (smash it) >black pepper(corns) >clove >strong cinnamon Clove, apple cider vinegar, and cinnamon would be great for the pork I thought (and was right) because it almost gives you hints of that applesauce taste inside the pork.
Because I overbrined the salt and flavors from the brine seeped back into the stew and gave it a great flavor.
