Brining Help
Easter Sunday I cooked a pork roast. I brined it for 4 hrs and then rinsed with water. Before putting in the oven I re-seasoned it with kosher salt and pepper. It was incredibly tender but over salted. For 3lbs of meat I used: 3qts water, 3/4c salt and 3/8c sugar. What happened???
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5 Comments:
Did you get the pork from the grocery store? If so, it might have already been "brined". I've seen pork that was injected with,for lack of a better word,salt water.I'd imagine if one was to brine some "injected" pork,it would end up very salty.
onepercent99 at 4:38PM on 04/14/09
You had too much salt. Come on that's easy! Give me a harder one than that.
nelson5757 at 4:44PM on 04/14/09
it wasn't too much salt, i've been brining food for more than 40 years and have always used a cup of salt with a gallon of water, you probably skimped on the rinsing, i set the timer and rinse 4 minutes. have tried kosher and sea salt but find that table salt works just as good.
olddad at 9:47PM on 04/14/09
No need to salt after brining.
sailordave at 11:55PM on 04/14/09
I'm with sailordave - no need to salt after brining. That was defintely what put your pork roast's saltiness over the top.
therealchiffonade at 9:49PM on 04/15/09