SirPorkaLot
somebody shut me the fark up.
The brethren that attended the NorCal Bash had an opportunity to taste the pork loin that I dry brined and cooked onsite, but I didn't get a lot of pictures of it.
So today I cooked one that I started dry brining last night with Naturiffic Harvest Brine.
When we developed the Harvest Brine, it was with the thought of it being used on Turkey and that is the flavor profile we went for (Apple, Maple, Sage, Black Pepper).
We wanted it to be subtle flavors though, so that no matter what your typical Turkey seasoning was, this would complement those flavors.
Of course we hoped it would fare well on other poultry as well.
Turns out it works great on both Turkey & Chicken and the underlying flavors the brine adds, really only works to intensify the natural flavors of the meat it is used on.
One of our biggest surprises during early testing was how well this brine worked on Pork.
It works really, really well with Pork, especially Pork Loin, one of the easiest cuts of meat to overcook and dry out.
I started with a 4.2lb hunk of Bone-in Pork Loin
Then I rubbed it well with the Harvest Brine. I used a little over 1.5 Tbs of brine.
After the brine was applied, it was time to wrap tightly with plastic wrap, and then it went for an overnight nap in the fridge.
We recommend brining for at least 2-3 hours per pound. In this case that works out to 8.5-12.5 hours.
However with dry brining, longer wont hurt anything (up to about 3 days), so this Pork sat from 8pm yesterday, until 2pm today, when i pulled it out to cook it. (about 18 hours)
This is what it looked like when I unwrapped it
The only treatment this pork got besides the brine was a sprinkling of parsley when it was unwrapped.
I put it in the stickburner with charcoal and oak at ~225-250F
After 2 hours it was at 108F
(note the color is not from any rub other than the brine and oak wood)
It finished at about ~3.25 hours (~145F)
Sliced up
Served with Rice & Applesauce (this dinner focused on the meat!)
This was a homerun!
Juicy & Flavorful!
Thanks for looking.
So today I cooked one that I started dry brining last night with Naturiffic Harvest Brine.
When we developed the Harvest Brine, it was with the thought of it being used on Turkey and that is the flavor profile we went for (Apple, Maple, Sage, Black Pepper).
We wanted it to be subtle flavors though, so that no matter what your typical Turkey seasoning was, this would complement those flavors.
Of course we hoped it would fare well on other poultry as well.
Turns out it works great on both Turkey & Chicken and the underlying flavors the brine adds, really only works to intensify the natural flavors of the meat it is used on.
One of our biggest surprises during early testing was how well this brine worked on Pork.
It works really, really well with Pork, especially Pork Loin, one of the easiest cuts of meat to overcook and dry out.
I started with a 4.2lb hunk of Bone-in Pork Loin
Then I rubbed it well with the Harvest Brine. I used a little over 1.5 Tbs of brine.
After the brine was applied, it was time to wrap tightly with plastic wrap, and then it went for an overnight nap in the fridge.
We recommend brining for at least 2-3 hours per pound. In this case that works out to 8.5-12.5 hours.
However with dry brining, longer wont hurt anything (up to about 3 days), so this Pork sat from 8pm yesterday, until 2pm today, when i pulled it out to cook it. (about 18 hours)
This is what it looked like when I unwrapped it
The only treatment this pork got besides the brine was a sprinkling of parsley when it was unwrapped.
I put it in the stickburner with charcoal and oak at ~225-250F
After 2 hours it was at 108F
(note the color is not from any rub other than the brine and oak wood)
It finished at about ~3.25 hours (~145F)
Sliced up
Served with Rice & Applesauce (this dinner focused on the meat!)
This was a homerun!
Juicy & Flavorful!
Thanks for looking.
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