Good Use for Saline-Injected Pork

cybercat said:

Pork and sauerkraut, aka "stinky pork" (at my house, anyway.)

As I write, I'm finishing off a kielbasa dog with kraut, spicy mustard
and coarsely-chopped onion. Mmmmmm.

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"cybercat" <[email hidden]> wrote in message
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Quoted message said:

Pork and sauerkraut, aka "stinky pork" (at my house, anyway.)

It's just now finished and is it gooooood.

What concentration of salt are you calling "saline". Isotonicity in humans
occurs with .25tsp/cup of water.

Kent

Kent said:

What concentration of salt are you calling "saline". Isotonicity in humans
occurs with .25tsp/cup of water.

I useed a 12:1 by volume ratio, water to table salt, for brining.
It always seems to do the trick.

Steve

Kent said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pork and sauerkraut, aka "stinky pork" (at my house, anyway.)

It's just now finished and is it gooooood.

What concentration of salt are you calling "saline". Isotonicity in humans
occurs with .25tsp/cup of water.

Give it up, ferchristsakes, Kent! I'm sure she bought it that
way, in case it was obvious to you.

Every time somebody mentions brines or ham, you come running with
your clipboard, spreadhseet, and dunce cap.

-sw

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

What concentration of salt are you calling "saline". Isotonicity in humans
occurs with .25tsp/cup of water.

I useed a 12:1 by volume ratio, water to table salt, for brining.
It always seems to do the trick.

I was talking about the icky Smithfield "enhanced" 4-lb pork loin I bought
by mistake. It is injected with a 12 % saline solution. You can't tell it in
pork and sauerkraut, but you can in most dishes.

Steve Pope said:

I useed a 12:1 by volume ratio, water to table salt, for brining.
It always seems to do the trick.

I go strictly by taste. It all depends on how long, what kind of
meat, and how big. I sometimes only brine for 2 hours.
Sometimes 26 hours.

-sw

Kent said:

What concentration of salt are you calling "saline". Isotonicity in humans
occurs with .25tsp/cup of water.

Kent

I think saying 9% is easier for most folks to visualize.

Goomba38 said:

Kent said:

What concentration of salt are you calling "saline". Isotonicity in humans
occurs with .25tsp/cup of water.

Quoted message said:

Kent

I think saying 9% is easier for most folks to visualize.

I thought for saline solution in humans it's 0.9pct.

Sheldon

Sheldon said:

I thought for saline solution in humans it's 0.9pct.

Sheldon

Yes, you're right and I didn't type that correctly.
I just can't visualize quarter teaspoons of salt and cups of water in my
body... lol

Salt water injected into pork does not (to me) compensate in ANY way for
the loss of flavor new fangled breeding has caused in pigs.

Goomba38 said:

Sheldon said:

I thought for saline solution in humans it's 0.9pct.

Sheldon

Yes, you're right and I didn't type that correctly.
I just can't visualize quarter teaspoons of salt and cups of water in my
body... lol

Salt water injected into pork does not (to me) compensate in ANY way for
the loss of flavor new fangled breeding has caused in pigs.

Same here, soaking something in salt or sugar makes it taste like salt
or sugar.

Goomba38 said:

Sheldon said:

I thought for saline solution in humans it's 0.9pct.

Quoted message said:

Sheldon

Yes, you're right and I didn't type that correctly.
I just can't visualize quarter teaspoons of salt and cups of water in my
body... lol

Salt water injected into pork does not (to me) compensate in ANY way for
the loss of flavor new fangled breeding has caused in pigs.

Injecting saline/brining has nothing to do with flavor of meat, has to
do with flavor of *salt*, adding more weight, and preserving to
lengthen shelf life... lottsa folks crave the flavor of salt more than
they do the flavor of meat so marketing salt water by the pound
works. Actually those TIADers who seek brined pork are missing the
boat, they really should be perusing the tube steak aisle. *Anyone*
who brines meat indeed is afflicted with Taste In Ass Disease.

I don't see any of this new fangled pork where I shop in NY, it's as
fatty and flavorful now as it's always been for the more than 50 years
I've been buying it... in NY stupidmarkets fresh pork is pure pork,
nothing whatsoever added... yoose want salty buy cured pork. And
certain cuts of pork are just not marbleized, (loin, ham, etc.) never
have been, probably never will be, they've most of their fat on the
outside.... only way to make a center cut loin chop leaner is to trim
the exterior fat, many markets do trim close to cater to the dieting
pinheads who are too lazy/dumb to do it themselves, but the store adds
back more than double the price of the trimmings, and then they still
sell those trimmings, often for double the price of chops when they
grind it into *specialty* sausage, which is pretty much entirely made
from trimmings... the specialty is when they grind in the bits of limp
parsley, peppers, ect. thsat are too limp to sell as produce, and add
another buck a pound, and the idiot TIADers who enjoy eating garbage
buy it.

The only store in NY I've encountered that sells brined pork is
Walmart, but I can't in good concience consider that in any way
whatsoever a food store...*all* "fresh food" products they sell are
seconds. Walmart is a good place for good prices on *branded* goods,
not fresh foods.

Sheldon

In article <[email hidden]>,

Goomba38 said:

Kent said:

What concentration of salt are you calling "saline". Isotonicity in humans
occurs with .25tsp/cup of water.

Kent

I think saying 9% is easier for most folks to visualize.

You are off by a decimal place luv.
Isotonic saline is 0.9%, not 9%.

And yes I googled it to be sure before posting this.
I don't always rely on memory any more. <g>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Sheldon said:

Goomba38 said:

Kent said:

What concentration of salt are you calling "saline". Isotonicity in humans
occurs with .25tsp/cup of water.

Quoted message said:

Kent

I think saying 9% is easier for most folks to visualize.

I thought for saline solution in humans it's 0.9pct.

Sheldon

Yes.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson