Pork Tenderloin soon to be Kassler Rippchen. Pr0n

CharredApron · 06-10-2013, 05:58 PM

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

Titch · 06-10-2013, 06:09 PM

Look forward to this, you don't smoke the meat first then Brine?

JohnHB · 06-10-2013, 06:49 PM

Quote:

Originally Posted by AussieTitch

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

deguerre · 06-10-2013, 06:54 PM

Ooooooooo! Can't wait either. Do a sauerbraten while your waiting! That only takes three days.

CharredApron · 06-10-2013, 08:08 PM

Quote:

Originally Posted by AussieTitch

Look forward to this, you don't smoke the meat first then Brine?

Nope

CharredApron · 06-10-2013, 08:09 PM

Quote:

Originally Posted by deguerre

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!

Grabnabber · 06-11-2013, 07:34 AM

Quote:

Originally Posted by Hometruckin

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!!!

CharredApron · 06-11-2013, 07:43 AM

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

deguerre · 06-11-2013, 07:46 AM

Quote:

Originally Posted by Hometruckin

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.

CharredApron · 06-11-2013, 03:02 PM

Aye, Aye Sir, yes Sir!

06-10-2013, 05:58 PM	#1
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	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 __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-10-2013, 06:09 PM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Look forward to this, you don't smoke the meat first then Brine? __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

06-10-2013, 06:54 PM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Ooooooooo! Can't wait either. Do a sauerbraten while your waiting! That only takes three days. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-11-2013, 07:43 AM	#8
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	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 __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-11-2013, 03:02 PM	#10
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Aye, Aye Sir, yes Sir! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award