Jbomb
Knows what a fatty is.
I was wondering if anyone uses a brine for their Pork Butts? I usually just rub them down the night before. But I was thinking of trying it. Any info would be appreciated.
Alton did this on his episode Q of good eats...
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Never done it. Been thinking about it though.
I use this often....always comes out good!
Good question on the bottled water thing! I do not think it will make any difference. YMMV
I use Mortin tender quick only 2-3 hrs. Past that and the meat starts to turn gray, I think it does it when I use the always tender porks not the all natural.
I'm a bit of a novice here--go easy on me...
What's the difference between using a brine and marinading somethign? The salt content?