brining

I work closely with the local culinary arts teachers throughout the year, and I am often asked to appear as a guest to teach the students specific topics that they would not normally be exposed to in the normal classroom criteria. Today the Culinary Arts students learned about the differences...

I warm my 1/2 gallon of salt / sugar / spice brine to a boil. Then let cool for a couple hours. Then I add the other 1/2 gallon of cool water, and throw the cold Chix in. warm room temp brine after the chicken cools it. The Chix is left on the counter for 3-5 hours. Then either cooked or in...

I've got some pork belly, I was curious about doing an apple brine and applewood smoke combo on some of it. Does anybody have any suggestions for it? I have done several cures and smokes on belly before to make bacon, and I've used it for bahn mi so I'm not unfamiliar with the meat.

I have a nice ~ 12 lbs pork shoulder roast without bone without speck waiting to be put on my WSM tomorrow. I already searched the forum, a similar thread about a year ago did not lead to a conclusive answer. Some say brining pork is totally unnecessary, others prefer to inject the brine...

Interesting perspective. Article proposes "dry brining" as the way to go http://localfoods.about.com/od/poultryrecipes/a/To-Brine-Or-Not-To-Brine.htm?p=1

Hey guys just wondering what you all do with your pulled pork. What I typically do is cook at 225-250 for 4 hours or so than wrap in saran wrap and tinfoil and cook the rest in the oven. I know some of you must use this similar method my question is do you guys wrap your butts in saran...

Hey - I've brined a turkey before and had great results just baking it in the oven. It comes out much jucier, and because turkeys can come out so dry it's worth doing. I've never brined a pork shoulder, but recently have been reading about it. Has anyone tried, and what is your experience...