Okay so I ordered the Mad Hunky GP Brine awesome stuff by the way but the question is"what ratio do I need for a 10 pound boneless loin cut in half?
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Originally posted by douglaslizard View Posthow much of the brine mix did you use for the quart
Rich's Instructions:
Mad Hunky's Pork brine is a savory dry brine you add water... or other liquid- to to create a wonderful moisture enhancing brine. For chops/ smaller cuts, 4-6 hours is sufficient, whole loins 8-10 hours is plenty. Do NOT worry about over-brining- it is nearly imposssible with this well balanced brine. The brine is also sugar free... using dehydrated honey for the sweet component!! And like all Mad Hunky products it is MSG and peanut free. Use at a rate of 5 level Tablespoons/Pt liquid.
So 10 Level TBS for a Quart.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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I usually use a 1/4 LB of MH brine with a quart of water, thought that was the norm.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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Originally posted by SmokinOutBack View PostI usually use a 1/4 LB of MH brine with a quart of water, thought that was the norm.
Rob has a video on the Mad Hunky web site that shows him using 1/4 bag with a quart of water to mix. He divides the brine up when he gets it and just puts it in separate gallon ziplocs in the pantry. Then they are ready to go . . . just add water.
http://madhunkymeats.com/html/meatbrine.html
Originally posted by SMOKE FREAK View PostI weigh it at 4 0z. per qt.
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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oops..sorry..yes... it's 4 Oz or a quater bag per quart. You can add a couple oz more water if needed for coverage. Use the bag method tho..a quart should be plenty for each half of that loin hunk. And I'd brine over night at least. No problem going a day with it tho.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View Postoops..sorry..yes... it's 4 Oz or a quater bag per quart. You can add a couple oz more water if needed for coverage. Use the bag method tho..a quart should be plenty for each half of that loin hunk. And I'd brine over night at least. No problem going a day with it tho.
HE-He----Thought I'd win the prize, since I copied & pasted my answer right from your fricken site!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostHE-He----Thought I'd win the prize, since I copied & pasted my answer right from your fricken site!!!
It's actually on the package too..but also some "commercial use" malarkey I have to have on their according to the spice house... some mumbo-jumbo about 50 pounds and pick-up rates... it confuses me even ;{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostYes sir..your grasp of the obvious is a death-grip...
It's actually on the package too..but also some "commercial use" malarkey I have to have on their according to the spice house... some mumbo-jumbo about 50 pounds and pick-up rates... it confuses me even ;{)
I know whenI used the Poultry Brine for the first time, I watched my Favorite Movie Star, Rob "Rock" Wingman.
He makes everything easy to understand!!
And now that I got the "Genie", we can watch him on Plasma Big Screen!!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostAnd now that I got the "Genie", we can watch him on Plasma Big Screen!!!!
He gets pretty regular shipments of HAW to soothe his addictionIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Conumdrum View PostI set it up as 1/8th cup of brine each cup of water.
4 cups of water needed? 1/2 cup of brine.
And why are you telling us this???
I thought "What happens in Vegas Stays in Vegas".
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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