The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Pork Tenderloin soon to be Kassler Rippchen. Pr0n (http://www.bbq-brethren.com/forum/showthread.php?t=163037)

CharredApron 06-10-2013 05:58 PM

Pork Tenderloin soon to be Kassler Rippchen. Pr0n
 
Picked up a nice pork tenderloin at Costco last Friday. Mixed up a Brine of 1 gallon water, 1-1/2 cups Kosher Salt, 2 cups brown sugar, 1.5 oz's pink salt and 2 tablespoons of Juniper berries and pickling spice mix.

Opened the package and washed the pork loin

http://i1308.photobucket.com/albums/...ps46a65111.jpg

Pulled a speed wrap over the two halves

http://i1308.photobucket.com/albums/...psf39c902d.jpg

Dropped that puppy into the previously cooked and cooled brine.

http://i1308.photobucket.com/albums/...psfdd58458.jpg

Covered it with a plate to keep it submerged (Like a mini-sub)

http://i1308.photobucket.com/albums/...pse734c249.jpg


Can't wait to see her again next week! I am gonna miss her!:tongue::tongue::kiss:
Thanks for lookin,
Jed

AussieTitch 06-10-2013 06:09 PM

Look forward to this, you don't smoke the meat first then Brine?

JohnHB 06-10-2013 06:49 PM

Quote:

Originally Posted by AussieTitch (Post 2511085)
Look forward to this, you don't smoke the meat first then Brine?

Hey Titch why would you do that. After you smoke the meat you eat it!!!!
John

deguerre 06-10-2013 06:54 PM

Ooooooooo! Can't wait either. Do a sauerbraten while your waiting! That only takes three days.

CharredApron 06-10-2013 08:08 PM

Quote:

Originally Posted by AussieTitch (Post 2511085)
Look forward to this, you don't smoke the meat first then Brine?

Nope

CharredApron 06-10-2013 08:09 PM

Quote:

Originally Posted by deguerre (Post 2511130)
Ooooooooo! Can't wait either. Do a sauerbraten while your waiting! That only takes three days.

Great Idea! be right back going to the butchers Guerre.
Back they didn't have any!

Grabnabber 06-11-2013 07:34 AM

Quote:

Originally Posted by Hometruckin (Post 2511210)
Nope

Actually, I believe for the process to be authentic it would first be smoked, then brined.

Bet it will be awesome in reverse, though!!! :clap2:

CharredApron 06-11-2013 07:43 AM

Your are correct! I stand corrected, I am indeed a bit out of sequence. Oh well, now I will have to make another one, luckily I have another in the freezer. Now I can compare them side by side.

Thanks for the correction Aussietitch and Tom

deguerre 06-11-2013 07:46 AM

Quote:

Originally Posted by Hometruckin (Post 2511540)
Your are correct! I stand corrected, I am indeed a bit out of sequence. Oh well, now I will have to make another one, luckily I have another in the freezer. Now I can compare them side by side.

Thanks for the correction Aussietitch and Tom

Just tell 'em you were following my instructions. They'll go for that one, guaranteed.

CharredApron 06-11-2013 03:02 PM

Aye, Aye Sir, yes Sir!


All times are GMT -5. The time now is 05:20 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.