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begolf25
Joined: 01 Feb 2006
Posts: 9
Location: Hanover, PA
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 Posted: Feb 18 2006 Post subject: Question about Brine |
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Fellas,
I just tried brining a butt for the first time. I was following WoodDoggy's brine experience since it semeed to go well for him. What was wierd is when I removed the meat from the brine it had a slimy feel to it. has this happened to anyone before? WooDoggy was saying it might be because I used tap water. Any thoughts on this?
The butt was fresh, went into the brine the same night I bought it then straight to the fridge. |
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Oswego
Newbie
Joined: 15 Jan 2006
Posts: 41
Location: Dothan Alabama
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| Posted: Feb 18 2006 Post subject: |
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Did you get the brine cold before inserting your butt
If put in hot brine it would take a long time for the temp
to get down in the frig
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Walt
PORK AVENUE BBQ
In the South We listen slow also |
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begolf25
Joined: 01 Feb 2006
Posts: 9
Location: Hanover, PA
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| Posted: Feb 18 2006 Post subject: |
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| The butt went straight from the fridge into the brine. The brine was not hot when I added the meat it was at room temp then straight into the fridge. |
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: Feb 21 2006 Post subject: |
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It takes 1 gal of water approximately 2-4 hours (depending on your fridge, BTU’s and what’s in it) to go from room temp (70 degrees) to below 40 degrees (for food safety.) When you drop a cold butt into a 70 degree brine, it first tries to warm up the brine by giving up some of it’s coldness. What actually happens is that you raise the temp of the meat instead of lowering the temp of the brine. Next time bring you brine to 40 degrees before you drop in your meat.
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
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| Posted: Feb 21 2006 Post subject: Re: Question about Brine |
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| begolf25 wrote: | | ... What was wierd is when I removed the meat from the brine it had a slimy feel to it. has this happened to anyone before? |
When I take my butts out of any brine, they don't have a slimy feel, so that's not a result of a normal brine. Could be as described above.
A lot of times when I take something out of a cryovac, it's developed a "slimy feel" and I haven't found any references that explain it that really make sense, well I did find one quote: | Quote: | | ...When a product reaches the point of spoilage, there will be other signs that will be evidenced -- for example odor, slime formation and a bulging package |
This was in an article in the Washington Post about Carbon Monoxide use to keep meats red...longer. But THAT's a whole 'nuther thread.
I smell the meat to make sure it's not got an off odor and I rinse the meat off and it always works just fine.
Smokin' |
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hvac81
BBQ Pro
Joined: 12 Sep 2005
Posts: 590
Location: Fort Mill SC
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| Posted: Feb 22 2006 Post subject: |
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Yeah I hate it when the meat smells bad... BTW that reminds me.
What do you call a blonde doing a hand stand   |
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hvac81
BBQ Pro
Joined: 12 Sep 2005
Posts: 590
Location: Fort Mill SC
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| Posted: Feb 22 2006 Post subject: |
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Answer : A brunette with bad breath 
I didnt mean to offend anyone |
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BradM
BBQ Fan
Joined: 24 Jan 2006
Posts: 161
Location: Sherman, TX
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| Posted: Feb 22 2006 Post subject: |
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| hvac81 wrote: | Answer : A brunette with bad breath
I didnt mean to offend anyone |
HAHAHAHAHAHAHAHA! |
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