Brining Question

On Wed, 16 Jun 2004 14:02:25 GMT, stark <[email hidden]>

Quoted message said:

Is it worthwhile to brine Kroger's "moist and tender" pork
which is already injected with some sort of saline
solution?

tks

I'd think not.

modom

stark <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Is it worthwhile to brine Kroger's "moist and tender" pork
which is already injected with some sort of saline
solution?

Maybe it would leech some of the salt out, which would be a
good thing?

Karen

Michael Odom <[email hidden]> wrote in message <snip>

Quoted message said:

I'd think not.

I respectfully disagree.

I have "soaked" supermarket hams in ice water overnight and
then smoked them. In tasting the soaked hams, before
smoking (with apricot wood), the flavor had truly vanished.
8 to 12 # hams.

IMHO, soak the loins in water with ice in it. The meat must
be weighed down and soaked overnight. Do not be alarmed that
the meat feels slimy (spongey) in the morning. There should
be no need to do more than to put it into your ready made
flavoring.

A brine is salt and water. A pickle is salt, water and
sugar. A marinade is a pickle with or without sugar and
anything else.

On 16 Jun 2004 11:57:50 -0700, [email hidden] (Mark Preston)

Quoted message said:

Michael Odom <[email hidden]> wrote in message <snip>

Quoted message said:

I'd think not.

I respectfully disagree.

I have "soaked" supermarket hams in ice water overnight and
then smoked them. In tasting the soaked hams, before
smoking (with apricot wood), the flavor had truly vanished.
8 to 12 # hams.

IMHO, soak the loins in water with ice in it. The meat must
be weighed down and soaked overnight. Do not be alarmed
that the meat feels slimy (spongey) in the morning. There
should be no need to do more than to put it into your ready
made flavoring.

A brine is salt and water. A pickle is salt, water and
sugar. A marinade is a pickle with or without sugar and
anything else.

I don't understand the definitions above. And the OP asked
about brining a saline-injected pork product, not soaking it
in ice water.

modom

On 16 Jun 2004 11:57:50 -0700, [email hidden] (Mark

Preston) said:

Michael Odom <[email hidden]> wrote in message <snip>

Quoted message said:

I'd think not.

I respectfully disagree.

With what? Your post doesn't seem to address the
question at all.

Quoted message said:

I have "soaked" supermarket hams in ice water overnight and
then smoked them. In tasting the soaked hams, before
smoking (with apricot wood), the flavor had truly vanished.
8 to 12 # hams.

So you're saying this is a good thing that all the
flavor vanished?

Quoted message said:

IMHO, soak the loins in water with ice in it. The meat must
be weighed down and soaked overnight. Do not be alarmed
that the meat feels slimy (spongey) in the morning. There
should be no need to do more than to put it into your ready
made flavoring.

So you're saying you should unbrine it, then brine it again?
That's odd.

Quoted message said:

A brine is salt and water. A pickle is salt, water and
sugar. A marinade is a pickle with or without sugar and
anything else.

30 lashes for lousy definitions.

-sw

Michael Odom said:

On 16 Jun 2004 11:57:50 -0700, [email hidden]

(Mark Preston) said:

Michael Odom <[email hidden]> wrote in message
<snip>

Quoted message said:

I'd think not.

I respectfully disagree.

I have "soaked" supermarket hams in ice water overnight
and then smoked them. In tasting the soaked hams, before
smoking (with apricot wood), the flavor had truly
vanished. 8 to 12 # hams.

IMHO, soak the loins in water with ice in it. The meat
must be weighed down and soaked overnight. Do not be
alarmed that the meat feels slimy (spongey) in the
morning. There should be no need to do more than to put
it into your ready made flavoring.

A brine is salt and water. A pickle is salt, water and
sugar. A marinade is a pickle with or without sugar and
anything else.

I don't understand the definitions above. And the OP asked
about brining a saline-injected pork product, not soaking
it in ice water.

modom

Yes, Michael, that reply had me confused, too. I concur with
your original reply.

Jill

On Wed, 16 Jun 2004 14:02:25 GMT, stark <[email hidden]>

Quoted message said:

Is it worthwhile to brine Kroger's "moist and tender" pork
which is already injected with some sort of saline
solution?

tks

IMO, no. However, it would be worthwhile to shop for
unadulterated
pork rather than buying extremely expensive water and salt.
You can
do a much better job than Kroger's of brining and flavoring
your pork.

Michael Odom said:

stark said:

Is it worthwhile to brine Kroger's "moist and tender" pork
which is already injected with some sort of saline
solution?

tks

I'd think not.

modom

No. And it's not worth buying, either.

On Sat, 19 Jun 2004 23:36:33 GMT, BubbaBob

rnorton@_remove_this_medlab5.unm.edu said:

Michael Odom said:

stark said:

Is it worthwhile to brine Kroger's "moist and tender"
pork which is already injected with some sort of saline
solution?

tks

I'd think not.

modom

No. And it's not worth buying, either.

Some places, like Cow Hill, it's the only stuff available.
It's getting that bad.

modom