Is 30 Hours Too Long in the MH Pork Brine?

[DDave]

Had some pork chops brined and ready to go tonight. Family decided they wanted to eat out.

Okay, so I can cook them tomorrow but it will be about 30 hours in the brine.

Too long or no problem since it's a phosphate brine and not salt?

[Fishawn]

Had some pork chops brined and ready to go tonight. Family decided they wanted to eat out.

Okay, so I can cook them tomorrow but it will be about 30 hours in the brine.

Too long or no problem since it's a phosphate brine and not salt?

Don't quote me Dave, butt I think somebody recently had a pork loin or something in the MH brine for 2-3 days I think, and the concensus was: Good To Go..... Maybe somebody remembers that post

[barkonbutts]

You be fine, I've done the same thing. It was well hydrated... heat and enjoy

[Richtee]

Yer fine... poorly regimented..but fine.

Let us know how it came out please.

[SMOKE FREAK]

Been there...Done that...It's all good...

[DDave]

Let us know how it came out please.

Will do.

[jwbtulsa]

Been there...Done that...It's all good...

Done the same once. It all worked out just fine. It didn't change the flavor that much but kind of shamed the cook...no one would have known the difference had I not confessed.

[curious aardvark]

bear in mind that once the meat and the liquid have equalised - it won't get any juicier.
As long as your meat is in the fridge - it'll be fine. Just apply normal food storage rules.
It's not cured, so don't leave it for weeks :-)

[SMOKE FREAK]

bear in mind that once the meat and the liquid have equalised - it won't get any juicier.
As long as your meat is in the fridge - it'll be fine. Just apply normal food storage rules.
It's not cured, so don't leave it for weeks :-)

I will add that I once left some chicken in the brine for a couple of days...Realizing that it wasn't getting cooked soon I drained the brine and froze it...When thawed and cooked, it seemed that the texture wasn't right...Kinda soft...I think that the extra moisture in the meat caused the problem in the freezer...But what do I know...

[Richtee]

I will add that I once left some chicken in the brine for a couple of days...Realizing that it wasn't getting cooked soon I drained the brine and froze it...When thawed and cooked, it seemed that the texture wasn't right...Kinda soft...I think that the extra moisture in the meat caused the problem in the freezer...But what do I know...

That’s exactly what happened. Don’t freeze brined meats. Cell walls and muscle fibers go POP!

[SMOKE FREAK]

That’s exactly what happened. Don’t freeze brined meats. Cell walls and muscle fibers go POP!

That's how I figured it, but it was freeze it or lose it...

But! How does the same apply (or not) to enhanced pork or poultry?

I freeze that shit all the time with no problems...

[Richtee]

That's how I figured it, but it was freeze it or lose it...

But! How does the same apply (or not) to enhanced pork or poultry?

I freeze that shit all the time with no problems...

Or minor ones...not really noticable. Chances are the MH brines add more moisture than the “factory” stuff does..again based on time, brine concentration, etc.

[206]

I find frozen birds are very inferior to fresh. Once frozen they only deserve to be made into soup, I once told the wife.

[Richtee]

I find frozen birds are very inferior to fresh. Once frozen they only deserve to be made into soup, I once told the wife.

I’m not far off that opinion... stew, maybe pulled... but that’s about it.