Porcine Perfection
is One Chatty Farker
I, like most everyone, am trying to improve my chicken skin so you can bite through it. I decided to go a different direction and brine it.
My brine consisted of:
1 gallon cold water
3/4 cup Morton Kosher Salt
1/2 cup sugar
I soaked if for four hours in a zip lock bag and then put it on a cooling tray in the fridge for a couple of hours. I then pulled it out, sprinkled on some rub,let it sit at room temperature for about an hours. When I got ready to put it on I noticed some liquid had excreted onto the cooking sheet it was resting on. I got the temp in my WSM up to 275 and cooked for around 1.5 hours with a couple chunks of apple until the internal temp was 165.
The results were less than spectacular. The meat although moist was very salty (I did not rinse off the brine) and had little taste otherwise. The skin did not stick to the meat and was so rubbery it was uneatable. The good news is Goodyear heard about it and wants to use it to make tires. Yes, it was that rubbery.
So I am not sure if I should give up on using a brine or if I just did something terribly wrong. Thoughts and opinions are always appreciated.
Thanks in advance everyone.
My brine consisted of:
1 gallon cold water
3/4 cup Morton Kosher Salt
1/2 cup sugar
I soaked if for four hours in a zip lock bag and then put it on a cooling tray in the fridge for a couple of hours. I then pulled it out, sprinkled on some rub,let it sit at room temperature for about an hours. When I got ready to put it on I noticed some liquid had excreted onto the cooking sheet it was resting on. I got the temp in my WSM up to 275 and cooked for around 1.5 hours with a couple chunks of apple until the internal temp was 165.
The results were less than spectacular. The meat although moist was very salty (I did not rinse off the brine) and had little taste otherwise. The skin did not stick to the meat and was so rubbery it was uneatable. The good news is Goodyear heard about it and wants to use it to make tires. Yes, it was that rubbery.
So I am not sure if I should give up on using a brine or if I just did something terribly wrong. Thoughts and opinions are always appreciated.
Thanks in advance everyone.