Brining time adjustment: boneless vs. bone-in roast?
Brining time adjustment: boneless vs. bone-in roast?
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Brining time adjustment: boneless vs. bone-in roast?
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Post #1 - November 4th, 2013, 4:52 pmTopic pretty much says it all. I have a recipe for brining a bone-in pork shoulder roast, but the roast I have is boneless. Anyone have a rule of thumb, or just advice for adjusting the timing? The recipe, for a 5 lb. roast (with bone), says brine "at least 8 hrs." Since there is a cup of salt in this brine, I really don't want to go too far.
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Post #2 - November 4th, 2013, 4:58 pmI don't think bone in or boneless will affect your brining time all that much. If you were going to brine it for 8 hrs, then maybe only do 7 or 7.5, although I doubt it will make that much difference on a piece of meat that massive.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #3 - November 5th, 2013, 7:09 amBrining brisket for corned beef takes 1-2 weeks, so an hour more or less doesn't make much of a difference. I wouldn't bother adjusting the time for a 5 lb. roast.
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Post #4 - November 5th, 2013, 10:08 amspinynorman99 wrote:Brining brisket for corned beef takes 1-2 weeks, so an hour more or less doesn't make much of a difference. I wouldn't bother adjusting the time for a 5 lb. roast.
Curing (for items like corned beef) and brining are 2 entirely different processes.
That said, I doubt you'd need to adjust brining time for bone-in cuts.
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Post #5 - November 5th, 2013, 10:19 amronnie_suburban wrote:spinynorman99 wrote:Brining brisket for corned beef takes 1-2 weeks, so an hour more or less doesn't make much of a difference. I wouldn't bother adjusting the time for a 5 lb. roast.
Curing (for items like corned beef) and brining are 2 entirely different processes.
That said, I doubt you'd need to adjust brining time for bone-in cuts.
=R=
I get that, but the question is about timing and my point was that the OP needn't worry about overdoing it when getting deep penetration requires a much longer period than what's being discussed here.
It's like people who are concerned that Kosher roasts will be excessively salty. It would be true for a skirt steak but not a large dense roast.
