I had a huge brain fart the other night and I want to know what you think about my logic…...

Discussion in 'Pork' started by shoneyboy, Mar 23, 2012.

  1. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    OK, fellow SMF members, I had a huge brain fart the other night and I want to know what you think about my logic…... While making a batch of BBB the other night, I had all of my seasonings that I use for making a BBB mix together in a cup dry. Now here is the ideal, what I did different was, I ground all of the seasoning to a powder (in my coffee bean grinder). Here’s where I need some thoughts, my logic is (and this is for a BBB I’m experimenting with right now), if I grind all of the seasonings I use to a powder, they will mix into the water easier…… then by having smaller pieces of seasonings, they will be absorbed by the meat easier…. Does this make sense???? Or am I just wasting my time, seasonings and meat by trying this??? Do you think this will shorten the cure time? How can I tell if the meat is cured to the core? Anyone have any thoughts?????? Thanks ShoneyBoy
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Remember, solids are not transported into the meat, just the dissolved solids.   Will starting with a smaller particle size speed up how it dissolves, possibly but I know salt dissolves pretty fast no matter how big the grains.

    Is there a difference between how much flavor is extracted from a sprig of Rosemary left whole to rest in a liquid and a sprig of Rosemary ground to a dust and mixed in a brine, I imagine there is.    The taste difference may not be for the good though.  I know some spices when ground to a powder have a completly different taste profile then when left whole

    interesting to think about.
  3. I agree.
    I think it's safe to assume that, in general, more flavor is released when herbs/spices are finely ground, that may require adjusting their amounts.
  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Al, The basic recipe I use is Pop’s wet cure, I added Garlic powder, Onion powder and black pepper….I was just curious if I could squeeze every bit of flavor out of the seasonings I could…..BTW.... I have been dehydrating some green onions lately and ground them to a powder....Fantastic flavor!!!!!
  5. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Al, DiggingDogFarm, [​IMG][​IMG], I didn't think of it that way, I used the same amount of seasonings as usually...I hope it comes out ok!?!?!?! We will see next Sunday.....Al, in the same thought, if I have smaller particles I feel they can fit inbetween the grains of the meat better......
    Last edited: Mar 23, 2012
  6. tigerregis

    tigerregis Meat Mopper

    In my experience,flavours come from essential oils. That is one reason to toast some herbs and spices before use. Get those molecules moving. In brines and cures one releases those essences with simmering. It may be counter-intuitive to think powders are the way to go. IMHO&YMMV

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