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Unread 06-10-2013, 05:58 PM   #1
Babbling Farker

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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Default 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

Pulled a speed wrap over the two halves

Dropped that puppy into the previously cooked and cooled brine.

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

Can't wait to see her again next week! I am gonna miss her!
Thanks for lookin,
Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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