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Unread 06-10-2013, 05:58 PM   #1
CharredApron
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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,
Jed
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Unread 06-10-2013, 06:09 PM   #2
AussieTitch
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Look forward to this, you don't smoke the meat first then Brine?
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Unread 06-10-2013, 06:49 PM   #3
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Originally Posted by AussieTitch View Post
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
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Unread 06-10-2013, 06:54 PM   #4
deguerre
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Ooooooooo! Can't wait either. Do a sauerbraten while your waiting! That only takes three days.
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Unread 06-10-2013, 08:08 PM   #5
CharredApron
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Quote:
Originally Posted by AussieTitch View Post
Look forward to this, you don't smoke the meat first then Brine?
Nope
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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.
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Unread 06-10-2013, 08:09 PM   #6
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Quote:
Originally Posted by deguerre View Post
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!
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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
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com

Last edited by CharredApron; 06-10-2013 at 10:12 PM..
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Unread 06-11-2013, 07:34 AM   #7
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Quote:
Originally Posted by Hometruckin View Post
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!!!
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Unread 06-11-2013, 07:43 AM   #8
CharredApron
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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
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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
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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Unread 06-11-2013, 07:46 AM   #9
deguerre
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Quote:
Originally Posted by Hometruckin View Post
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.
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Unread 06-11-2013, 03:02 PM   #10
CharredApron
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Aye, Aye Sir, yes Sir!
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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
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
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