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Old 11-14-2019, 10:16 AM   #1
Eckie
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Default Harvest brine

I had never heard of the Harvest Brine until recently reading about brethren trying it/using it. The posts regarding it involve turkey and chicken (that time of year)...wondering if anyone has used on other meat, specifically pork? Thinking butt, but also for whole hog (small) cooking in la caja china?
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Old 11-14-2019, 07:49 PM   #2
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I have had great results on loin and tenderloin but never did a but
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Old 11-14-2019, 08:30 PM   #3
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My Harvest Brine was just shipped today
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Old 11-15-2019, 07:33 PM   #4
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I've used it on pork tenderloins with great results. Great subtle flavors and plenty of moisture.


I've never used it on a butt or whole hog because the cuts of meat are so big and would requires a large amount of brine/rub. Harvest Brine recommends 1 teaspoon per pound of meat with a suggested brine time of 2 - 3 hours per pound of meat. It could add up to a large amount of product and a long brine time especially with large cuts.

Keep us posted if you try it.
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Old 11-15-2019, 07:41 PM   #5
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In a time of weakness and not-so-clear thinking, I once brined some pork ribs overnight and then tried to Sous vide them for a couple days.

Now I know how to make ham.
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Old 11-15-2019, 08:19 PM   #6
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Gimme.....very good point that i hadn't though about. I too have 'made ham' like that before...its very disappointing. Im glad you said that
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Old 11-15-2019, 10:31 PM   #7
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I haven't used it on pork, but I did use it on a venison roast. It was one of the better things I've ever cooked.
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Old 11-16-2019, 08:05 PM   #8
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Quote:
Originally Posted by IamMadMan View Post
I've used it on pork tenderloins with great results. Great subtle flavors and plenty of moisture.
Computer locked up as I was trying to upload picture last night, sorry.

I have also used it on half pork loins, again Great subtle flavors and plenty of moisture.


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Old 11-16-2019, 08:22 PM   #9
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That looks tasty...
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Old 11-16-2019, 10:30 PM   #10
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IamMadMan, that looks really good! Did you brine them for the recommended time per pound?
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Old 11-17-2019, 09:04 AM   #11
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Quote:
Originally Posted by Eckie View Post
IamMadMan, that looks really good! Did you brine them for the recommended time per pound?

This was done as a lesson plan to the local culinary students on dry brines with limited class times, so it was only applied for about half of the required time. I prepped for the first class, and each class would prep the meat for the next following class in advance.


Even at half the brine time, the tenderness, the flavor, and the moisture was well over the top. Great lesson for the students to understand about how a brine (wet and dry) relaxes the proteins, producing a better product.



I also used it on several capons with great results.
Yes it's a capon, it's not a turkey....




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Old 11-17-2019, 11:46 AM   #12
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So I gather that this is a dry brine...Does it include a cure? I can't see any reason that a brine w/o cure would make pork taste "hammy".



Tell me what I'm missing here...please.
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Old 11-17-2019, 11:48 AM   #13
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The dry brine and ham remark were not referencing the Harvest Brine...
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Old 11-17-2019, 11:53 AM   #14
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Quote:
Originally Posted by mytmouz View Post
The dry brine and ham remark were not referencing the Harvest Brine...

Ok.
Where can a guy get this Harvest Brine?
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Old 11-17-2019, 11:58 AM   #15
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Amazon

https://www.amazon.com/Naturiffic-Ha.../dp/B07MMZ4JJ8
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