March Charcutepalooza: Brining

We’re only a month in and Hubby and I are really loving Charcutepalooza.  So, we screwed up the bacon the first time.  It’s become a wonderful seasoning.  We bought a new pork belly and are curing it now.  I’ll let you know how it goes.

Imagine my surprise when I stopped by Mrs. Wheelbarrow’s to see this month’s challenge and discovered that it was brining!  Stop by and read the post; it’s quite entertaining.  And drool-inducing.

Lately, Hubby and I have been brining pork roasts.  We’ve actually done two in the last month and have planned to do more so hopefully this month’s challenge will be a success.  This month we can choose to brine a whole chicken, pork chops, or corned beef.  All three are appealing.  I tried to corn a beef brisket last year and it came out way too salty.  (Hmm.  I’m beginning to see a pattern here.)  I spent probably three minutes gazing at a beef brisket contemplating a do-over while shopping this afternoon.  I left it in the store, but I may go back.  It is almost St. Patrick’s Day after all.  Plus, I had to appease myself by buying a pound of shaved corned beef to make Reubens for lunch.  So, stop back on the fifteenth to see the final results.  In the meantime, go check out all the amazing charcuterie the participating bloggers have been cooking up.

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1 Comment

Filed under Charcutepalooza, food

One response to “March Charcutepalooza: Brining

  1. How hilarious! You BOUGHT corned beef! :) I followed the Ruhlman recipe to the letter with 5.8# brisket and it wasn’t too salty. Make sure you’re working the ratio of meat to salt and that should help. So glad you’re on the meat wagon. Cheers, Cathy

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