Loading…
3
I finally tried brining pork shoulder overnight and the texture surprised me
Ran a special last Friday with a 9 pound pork shoulder. I usually just dry rub and let it sit for a few hours. But my new prep cook kept pushing this salt and brown sugar brine from his old place in Nashville. So I gave it a shot, 18 hours in the walk-in. The meat came out way more tender, but the salt level was borderline too much even after I rinsed it. Not sure if I overdid the salt ratio or if overnight is just too long for that size. Has anyone else had this happen with longer brines, and how do you dial it back without losing the moisture?
1 comments
Log in to join the discussion
Log In1 Comment
sam5301mo ago
That overnight brine sounds like the issue, I tried 12 hours on a similar size and it was way less salty but still juicy. Cut it to 10-12 hours max and drop the salt to half a cup per gallon, that fixed it for me.
6