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Old 10-06-2016, 10:40 AM   #7
SirPorkaLot
somebody shut me the fark up.
 
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Originally Posted by cpw View Post
I bought a pack of the Harvest brine to try out a few weeks ago, and hadn't had a chance to use it until last weekend. I did a quick dry brine of some chicken breasts (I didn't leave them brining long enough), but I gave it a shot anyway. Through the breasts on the grill with no other seasoning, and promptly over cooked the crap out of them. I was using them in a gumbo I was making so I wasn't overly concerned, but as I cubed up the breasts, juice was pouring out and the meat was still very tender. I had to sneak a few tasters and even though the breasts were up around 190 IT, they were still juicy and delicious. I am SUPER pleased with the harvest brine!

Glad to hear those breasts turned out alright!

I agree, the ability to open a bigger window to success is one of the main reasons I brine. being able to slightly overcook poultry or pork without it drying out gives each cook a little more chance of being successful.

Works great on a pork loin as well.

Thank you for the feedback!
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