adding nitrates that is what gives the commercial hams and corned beef there pink red. faster than cured in salt like country hams and salt cod. cured last forever. brining at home is just shorting the processors and probably better for us! finally pruccettahttps://www.youtube.com/watch?v=okgg4cQoxGA&feature=player_embeddeor how about a good ole Virginia ham?
Alton showed a method of heating half of the liquid to get all of the ingredients dissolved, then adding ice. Another method is to use pickling salt which dissolves in cold water, no heating required.
Hmm,. pickling salt? I'll have to try that. I'm familiar with the ice method. Still, following the weight ratio of water to salt, you'll need to start freezing some water, or buy the ice, and weigh it. Personally, I dont see a need for a wet brine, as a dry brine, in my opinion, is superior method.
Why give it time to dissolve? Kosher Salt does a better job of brining just sprinkled on the meat, starts to work immediately. Wet brined poultry has soggy skin. I did a lot of wet brining and see no benefit over dry brining.
fine for salt dry brine only, wet brine brings much deeper flavors. hard for salt only to penetrate skin on anything, under skin a little better. turkey has to be well dried off, not so for a fresh pork picnic shoulder or ham. shoulders cook (smoke) , as you know , for 6-10 hrs. the longer the better. an apple juice brine with herbs should be heated to distribute flavors. but what a great taste comes from it. great show yesterday on PBC Create. Franklin BBQ in Texas did smoked brisket 3 ways. naked wrapped in foil, wrapped in parchment. they then discussed to merits of all three. it ended up with pick your poison, they said all three had their merits.
