Whaaaaaaaat? You didn't drink it!?!?! I can hear my mother wailing from across the continent - "~it's good for you! It'll keep you from getting sick!~ Drink more!~"
I know these things and that'swhy my plan was to drink it. But it's kinda greasy from the fat (I skimmed off what I could) and not wicked clear nor it is as dark as the picture from the blogger whose recipe I followed...
Hahahaha, I remember being put on skimming duty (it's a full time gig) so I def understand where you're coming from saying it's greasy. Did you do beef stock? My mom used to use bread to sop up grease when it was a thin layer and a freezer-ladle sometimes to grab the last little bits, but this was usually after she had it sitting on the stove for many hours/much skimming by bby!JK.
It's beef stock.
I make black eyed peas every New Year's. I soak the peas overnight in water, saute onion and green pepper first, then add a ham hock and turkey kielbasa for flavor, then cook the beans in chicken stock for about 1.5 hours. Served over rice...so good.
How long did you brine them? Whenever my dad brined pork he tried to limit it to 2-hours and to more lean cuts.
Pork tenderloin is very lean, thus the brine. But I brined them for like 20 hours. So probably waaay too long?
Oooooooof, I think so? I feel like pork is already kinda salty? Idk. I just asked my dad (he likes to brine, so I figured why not?) and he said the max he would brine a whole tenderloin would be around 12-hours, but he'd maybe decrease the standard amount of kosher salt/gallon ratio he usually uses (1.5 cups to 1 gallon down to 1 cup/1 gallon for a longer period of time). He then mentioned something about the grain of the meat being important, but I don't really understand? I only know to cut against the grain, not sure how brining would be involved with that.
I only did 3/4 cup of salt per gallon (which is what my book on smoking meat called for) but I did read elsewhere you could increase the salt content and only soak for a couple hours. I'll definitely cut down on the brine time next time, but in the meantime I have three more salty tenderloins to eat! They did turn out plenty juicy, so at least the brining worked.
So does the brine help with less fatty cuts of meat? Could I brine some deer tenderloins to make them more tender? I've tried making fillets out of them, but they're just too chewy.
Nip that one in the bid friend. Our was going and Boyfriend didn't order the new element (60$) and then we spent a Sunday afternoon getting a new stove (600$) since the element arced and almost caught fire. We could have still replaced the element but there's a high potential for it to have damaged control circuits. So now I have an oven with a window!
Yeah. I think I can order the part/replace it by myself pretty easily (it's only like $25, since it's an older ge electric stove), but I don't want to be held liable if something goes wrong since it is in the landlord's house/they are away on holiday. I think the husband mentioned maybe replacing it, since it is an older unit, but I want to throw that ball in their court. I haven't seen arcing/anything bad so far, but I know electric stuff goes fast...means I might be only using the stove top for the next couple of weeks.
The brining helps the meat to hold moisture, so it doesn't dry out too much in the smoker (or oven.) I don't think it helps with tenderness.
Tenderloin. The name is deceiving to me. I've never found them to be tender on any deer. Just super chewy. I usually just turn the backstraps into jerky because of this.
