[Sca-cooks] Larding Pork Loin???
grizly at mindspring.com
Wed Nov 22 08:34:41 PST 2006
> > > And if you want to share the recipe for the brine with the rest of us,
would work. We could try to replicate your winning technique!
Kiri ;-> < < < <
Many apologies for spoon teasing! It's generally the same brine you would
use for poultry with a little sugar. Figure 1/4 cup table salt and a
tablespoon of sugar to half gallon of water for a 3 hour brining session.
One gallon of water for 6 to 8 hours. I also baste my loin roast with a
butter based sauce with herbs and seasonings (your recipe here). Cook's
Illustrated is where I got my start with the pork brine.
Last two times I salted the pork loins with table salt overnight. I use
about 1/3 cup salt for a 3# roast (1 cup for a whole single loin) . . .
seems like a lot, but baste carries some away. You could use less, if you
want to reduce soodium, but don't skimp! You can also rinse the roast and
pat dry before roasting; that has worked well for me as well. I generally
do not rinse, though, as I use a dry rub in addition to the salt (no added
salt in rub).
I grill over indirect heat until done, basting every 15 minutes. Oven is
300F until internal temp is 140-142F+, no more than 147 since carry-over
will cook it further. I get a delightfully moist, evso so slightly pink
tinged roast. If the cook or guests have an aversion to the tiniest little
tinge, and require well-done, then go to larding the thing. Past medium,
and the loin is heading for lands of precision cooking that I do not wrestle
with . . . too easy to dry it out. You gotta stop the temp on a dime (or so
it feels when I'm roasting past medium).
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