I got myself a bag of the MH pork brine. I've used the poultry quite a bit, and probably most on pork. So I was looking forward to seeing what he came up with for the new stuff.
I picked up a 2-pack from Costco since they're not the pre-injected type that the grocery store offers
Weighing out the brine. The color is similar to the poultry brine
I went with a total of 75 grams of brine for 24 ounces of water.
Into the bath
I left in the brine for 6.5 hours total
Here's the 2 seasonings I was going to use on the tenderloins
A buddy of mine came over and cooked up a tritip on the 18.5" kettle
I used oak with some wild cherry chunks on the stok. Left the chimney in the middle
The head country
Willinghams
Waiting to be sliced
Plenty juicy
The tritip
Mega plate
The flavor of the brine lends itself well to the pork. Each loin had a similar taste even though I used 2 different seasonings (sparingly). It does remind me of the mh poultry brine, but I couldnt exactly tell you what was different flavor wise. It definitely enhances the meat for the better. I've noticed that my guests comment on how well I cook the meat when it's really the brine that's keeping it nice & juicy.
Thumbs up
I picked up a 2-pack from Costco since they're not the pre-injected type that the grocery store offers
Weighing out the brine. The color is similar to the poultry brine
I went with a total of 75 grams of brine for 24 ounces of water.
Into the bath
I left in the brine for 6.5 hours total
Here's the 2 seasonings I was going to use on the tenderloins
A buddy of mine came over and cooked up a tritip on the 18.5" kettle
I used oak with some wild cherry chunks on the stok. Left the chimney in the middle
The head country
Willinghams
Waiting to be sliced
Plenty juicy
The tritip
Mega plate
The flavor of the brine lends itself well to the pork. Each loin had a similar taste even though I used 2 different seasonings (sparingly). It does remind me of the mh poultry brine, but I couldnt exactly tell you what was different flavor wise. It definitely enhances the meat for the better. I've noticed that my guests comment on how well I cook the meat when it's really the brine that's keeping it nice & juicy.
Thumbs up
