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Brined pork loin roast

Started by misterwarby, July 11, 2021, 01:11:35 AM

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misterwarby

 

Tried something new (to me) tonight.
My first attempt at brining..... awesome results!

Following the recipe for Tuscan Rottiserie Pork.
Brined in a cryovac bag..



Then dried and rubbed the herb paste all over.



Then spun it on the rotisserie..

Had a rest......




And served.......




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AZ2FL

Your brined pork roast looks delicious. At what IT did you remove pork from the roti?

Cheers and thanks for sharing.

misterwarby

Cheers!
Cooked for 60 minutes til about 63c...
Rested for 15 minutes with the rotisserie & spikes still in covered with foil. Then removed spikes and carved.


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RRRanger99


HoosierKettle

Looks amazing. What vacuum sealer do you use?  Mine doesn't work for liquids.


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misterwarby

I use the Foodsaver


I wouldn't say it likes liquid...... but if you live your life on the edge you can get most of the air out and seal the bag


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SMOKE FREAK

Quote from: HoosierKettle on July 11, 2021, 12:23:39 PM
Looks amazing. What vacuum sealer do you use?  Mine doesn't work for liquids.


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No kidding. Liquids are a no go with my VacMaster 350.