kmboren
Recovering XJ owner anonymous
- Location
- Southern Utah
It was Yummy. 
Epic food porn
- Thread starter frieed
- Start date
- Location
- Draper, UT
Pizza tonight
Tonkaman
Well-Known Member
- Location
- West Jordan
I’m a bit of a noobie when it comes to brining meat. I’ve bought pre-packaged brine powder, but want to try my own mixes.
What’s your go to brine recipe for chicken and pork?
What’s your go to brine recipe for chicken and pork?
Troop92
Well-Known Member
- Location
- Layton, UT
My Grandma's swedish meatballs, little smokies, spicy-cheesy-beer dip with bread or chips, loaded potato skins, and a nice side salad to be healthy. All homemade by yours truly. Wash it down with a cold Coke, and it was the highlight of an otherwise boring game.
kmboren
Recovering XJ owner anonymous
- Location
- Southern Utah
I just found a brine on line. My first attempt at brine for the spit but it was simply 1/2 cup and salt and 1/4 cup of brown sugar. Soaked all night. It was more moist then my last one and I think it had more flavor. I will do it again.
- Location
- Draper, UT
I typically brine small stuff (pork chops, chicken breast, etc) in a vacuum bag and use 1Tb Kosher salt to a cup of water + any other herbs I want in there. This is the typical ratio of 1c to a gal of water. Powder the dry in a spice grinder then add to the water.
I just checked and 1 Tb of diamond crystal salt is 6.5g and 1c of water is 140g so weight of salt is ~4.6% the weight of the water.
Please note that table salt is denser than Kosher, and Kosher salts vary as well.
I just checked and 1 Tb of diamond crystal salt is 6.5g and 1c of water is 140g so weight of salt is ~4.6% the weight of the water.
Please note that table salt is denser than Kosher, and Kosher salts vary as well.
Tonkaman
Well-Known Member
- Location
- West Jordan
That is very helpful, thank you!
I’ve been contemplating buying a vacuum sealer. Do you think that considerably helps out your marinating and brining?
- Location
- Draper, UT
I think it helps quite a bit but a typical sealer like FoodSaver can't seal liquids in a bag. Mine is a chamber type sealer which can.
Mines a VacMaster VP215
It's a chunk of change, but after killing my 4th FoodSaver I shelled out the bux.
This one is oil lubricated and I can buy 8x10 bags for about 6 cent each. Oh, and it weighs 86lbs !
Mines a VacMaster VP215
It's a chunk of change, but after killing my 4th FoodSaver I shelled out the bux.
This one is oil lubricated and I can buy 8x10 bags for about 6 cent each. Oh, and it weighs 86lbs !
Tonkaman
Well-Known Member
- Location
- West Jordan
What else do you use it for to justify the price?
Jesser04
Well-Known Member
- Location
- Kaysville Utah
939.00 on amazon holy shit!!! I still want it though.
- Location
- Draper, UT
I probably have 100+ pounds of meat in the freezer sealed by this thing, most recently 15lb of sausage. I've thawed stuff after 2 years that was perfect. Have a partial onion stinking up the fridge? seal it up and no smell. honestly, I use it daily. When I bought it I paid quite a bit less.
A common use for brining is to package a couple chicken breasts to freeze, then thaw when you need them, add brine, and re-seal for an hour or two.
A common use for brining is to package a couple chicken breasts to freeze, then thaw when you need them, add brine, and re-seal for an hour or two.
The_Lobbster
Well-Known Member
Dang!! Where did you pick those ones up at?
The monster Costco in SLC. For those who have never gone it’s much larger than the standard Costco. They sell more things and restaurant supply items including more meats and whole pigs, lambs, etc.
Attachments
- Location
- Draper, UT
It may be blaspheme to some, but a couple hours of foil time makes pork ribs so fall off the bone tender. I would think beef would be no different.
I foil my pork ribs for a couple hours then back onto the grill for a little sauce.
I foil my pork ribs for a couple hours then back onto the grill for a little sauce.