Sweet meat, preachers cut, tenderloins whatever you call it (I’ve heard it all) that’s what’s for dinner. Mixed up 2 cups nekkid brine with 1 tbs minced garlic, 1/2 tsp onion pwd, and 1/2 tsp black pepper. I’ll let that sit 6 hrs and fire up the 26’r.
First time I am bringing anything so I have a question. I usually season red meat with Season salt/garlic pwd/onion pwd or Montreal steak seasoning. Those are obviously heavy on the salt. How much ch salt does the brine put in the meat? Is it minimal? I assume I will want to stay away from the added salt?
IMG_0075.jpg
IMG_0077.jpg
Sent from my iPhone using Tapatalk
First time I am bringing anything so I have a question. I usually season red meat with Season salt/garlic pwd/onion pwd or Montreal steak seasoning. Those are obviously heavy on the salt. How much ch salt does the brine put in the meat? Is it minimal? I assume I will want to stay away from the added salt?
IMG_0075.jpg
IMG_0077.jpg
Sent from my iPhone using Tapatalk
Comment