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Brining

 
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sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Tue Jan 11, 05 2:04 pm    Post subject: Brining Reply with quote
    

We got Nose to Tail Eating for Christmas. Quite a few of the recipes involve brining stuff before you cook it. Has anyone else tried it, and if so what does it bring to the party?

jema
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Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Tue Jan 11, 05 2:12 pm    Post subject: Re: Brining Reply with quote
    

sean wrote:
We got Nose to Tail Eating for Christmas. Quite a few of the recipes involve brining stuff before you cook it. Has anyone else tried it, and if so what does it bring to the party?


Well I cure and smoke a lot, and that always involves brining for preserving.

But in the pure cookery sense I am not sure what to say.

jema

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Tue Jan 11, 05 2:13 pm    Post subject: Reply with quote
    

Depends what kind of stuff. I've brined bacon, which wasn't great, and brined the Christmas hams before boiling and baking. What else does the book say you can brine? A butcher I buy from does brisket and pork ribs, which are delicious, so I guess you could brine almost anything.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Tue Jan 11, 05 2:14 pm    Post subject: Reply with quote
    

I haven't done any bacon or smoking, I think it's talking about less time in the brine, and possibly a less concentrated brine than you'd use for preserving.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Wed Jan 12, 05 10:46 am    Post subject: Reply with quote
    

He suggests pig's cheek & tongue, pork belly, ox tongue and brisket. I also think I saw something somewhere about brining goose before roasting.

Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Wed Jan 12, 05 1:20 pm    Post subject: Reply with quote
    

I would imagine it would go some way to tenderising the meat prior to cooking.
I always do my bacon in brine now, we prefer it to the dry cure, and it's very easy.
I brined a ham for Christmas in a cider brine, but with maple syrup instead of treacle/molasses, as I didn't have them at the time. It was very good, and nearly finished now

sean
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Location: North Devon
PostPosted: Wed Jan 12, 05 1:24 pm    Post subject: Reply with quote
    

I'll give the pork belly recipe a whirl and report back.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Thu Jan 13, 05 1:43 pm    Post subject: Reply with quote
    

Right, the pork belly is going into the brine this afternoon for roasting on Sunday. I've used Fergus Henderson's recipe, which is:
400g caster sugar
600g sea salt
12 juniper berries
12 cloves
12 black peppercorns
3 bay leaves
4litres water

Further posts as events warrant.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Fri Jan 21, 05 2:01 pm    Post subject: Reply with quote
    

It sort of worked. I brined it for three days, then rinsed and dried before roasting in a fairly hot oven. It was very salty round the edges, so when I try it again I think I'll give it a soak in fresh water for an hour or so, rather than just rinsing. And I'll slow roast it, which is what I usually do with belly.
I didn't think it did all that much for the meat as a hot roast, but the cold leftovers were fantastic, infused with the flavours from the brine.

Lloyd



Joined: 24 Jan 2005
Posts: 2699

PostPosted: Tue Jan 25, 05 12:11 am    Post subject: Reply with quote
    

Sounds fantastic!....My kitchen range turns up in about a week, six weeks after we ordered it, and then I can stop eating out of the microwave, thank God!!...I hope to strt smoking meat and fish when I shoot and catch them, via an inspection hatch in my chimney exterior wall. Anyone else tried this?

snowball
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Joined: 28 Oct 2004
Posts: 6240
Location: swindon
PostPosted: Tue Jan 25, 05 7:53 am    Post subject: Reply with quote
    

We generally have to soak, rinse our bacon before cooking.
I forgot to soak some of the best bacon we had done on New Years day, (I wonder why?)
It was just about inedible.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Tue Jan 25, 05 8:41 am    Post subject: Reply with quote
    

Jane Grigson, in her classic work 'Charcuterie and French Pork Cookery', describes a number of brining processes. She talks about it almost as a way of treating pork so as to akways have some salt pork or bacon on the go. I haven't tried anything from the book yet, I've only had it a fortnight, but if I do I'll let you all know how it worked.

McLay455



Joined: 23 Nov 2004
Posts: 89
Location: West of Scotland
PostPosted: Fri Feb 04, 05 8:59 am    Post subject: Smoked chicken Reply with quote
    

I brine a chicken in a strong brine for 2 hours befor hot smoke cooking it in the barbecue

Stab chicken all over with a skewer
Weight down in a strong brine 80 pct with a handful of brown sugar in it.
Take out after 2 hours or longer
pat dry and oil
Put in barbecue over wet oak chips and close lid
smoke cook until nicely smoked

eat hot or cold

I also do duck and duck breasts like this

Lloyd



Joined: 24 Jan 2005
Posts: 2699

PostPosted: Fri Feb 04, 05 9:23 am    Post subject: Reply with quote
    

Thanks, I may try that tonight as my range is due today...yippee!!

jema
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Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Fri Feb 04, 05 9:52 am    Post subject: Re: Smoked chicken Reply with quote
    

McLay455 wrote:
I brine a chicken in a strong brine for 2 hours befor hot smoke cooking it in the barbecue

Stab chicken all over with a skewer
Weight down in a strong brine 80 pct with a handful of brown sugar in it.
Take out after 2 hours or longer
pat dry and oil
Put in barbecue over wet oak chips and close lid
smoke cook until nicely smoked

eat hot or cold

I also do duck and duck breasts like this


Nice My only problem is getting the damn chicken.

jema

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