Costco, for the holidays, is selling pork loin( not tenderloin ) on the bone, that has been injected with what amounts to a brine. Am I correct that additional "brining" would be ill advised? Your thoughts please, thanks.
Original Post
Replies sorted oldest to newest
You're correct. The packer has injected a saline solution into the meat, presumably to add flavor and moisture to "today's leaner pork". In essence, they're also selling you salt water at $2 @ lb 
We bought three different flavors from them,because they had a "give away" price.This was a couple years ago.I tried to rinse the second,and tried a long plain water soak on the third.
They were so salty we couldn't eat them,and the flavors weren't what you wish to serve.
Maybe just us,but....maybe you'll have better luck.
They were so salty we couldn't eat them,and the flavors weren't what you wish to serve.
Maybe just us,but....maybe you'll have better luck.
Thanks Tom, you reminded me of an identical experience I had forgotten about, that happened 5 or 6 years ago. I think I will stick with my butcher for a bone on loin roast. More $; however, I control the salt and any added flavoring. Speaking of $, have you tried any of the so called "heritage" pork that is slowly becoming more available?
Herman
Herman
Not to drive over Tom's feet but....
a lot of chefs and home cooks are tired of the the lean, flavorless pork sitting in the coolers at supermarkets and box chains. Savvy pork producers and "farm to table" farms are now raising "heritage" pork. In fact, it's been trending for 5+ years now.
While I applaud their effort, I also see some suppliers jumping on the bandwagon much the same as beef producers did after Certified Angus Beef became such a big hit in the 80's.
The word/description "heritage" really doesn't mean anything if a pork producer wants to tag it on to their enhanced/tumbled loins/hams/what-have-you.
The "real deal" suppliers will affiliate a genetic breed such as Berkshire, Duroc or several others, commonly raised regionally. If you can find the real McCoy, it's much more flavorful, has more marbling and outer fat, and will piss off your Cardiologist if he knows you're eating it.
a lot of chefs and home cooks are tired of the the lean, flavorless pork sitting in the coolers at supermarkets and box chains. Savvy pork producers and "farm to table" farms are now raising "heritage" pork. In fact, it's been trending for 5+ years now.
While I applaud their effort, I also see some suppliers jumping on the bandwagon much the same as beef producers did after Certified Angus Beef became such a big hit in the 80's.
The word/description "heritage" really doesn't mean anything if a pork producer wants to tag it on to their enhanced/tumbled loins/hams/what-have-you.
The "real deal" suppliers will affiliate a genetic breed such as Berkshire, Duroc or several others, commonly raised regionally. If you can find the real McCoy, it's much more flavorful, has more marbling and outer fat, and will piss off your Cardiologist if he knows you're eating it.
Max,
I don't think Tom was extolling the taste of injected pork. In fact, I think he was saying just the opposite.
Back when Tom, his bride and I used to cook with FireHouseBBQ, we would get cases of Duroc sired pork butts. The flavor was far and away better than any we had used before. The only problem then was the availability and cost of the pork. This is still a problem these days. Not different than trying to order a SRF brisket.
But I agree that you have to research the breeding of the "heritage" pork lines out there now. The term is being bastardized just like "Angus" already has.
I don't think Tom was extolling the taste of injected pork. In fact, I think he was saying just the opposite.
Back when Tom, his bride and I used to cook with FireHouseBBQ, we would get cases of Duroc sired pork butts. The flavor was far and away better than any we had used before. The only problem then was the availability and cost of the pork. This is still a problem these days. Not different than trying to order a SRF brisket.
But I agree that you have to research the breeding of the "heritage" pork lines out there now. The term is being bastardized just like "Angus" already has.
Like Max says.The "butcher?"says the public can't cook the new lean pork and they desire it.It looks nice longer in the display case and they can sell 10%-18% salt water for pork price.
The only warning would be that an exceptional restaurant like Max's can make their mark by being better/different and the patron enjoys that.
Heritage not only has a different taste ,but can have a different mouthfeel.
We had a sponsor for them and we noticed it.
As judges,we appreciated it,but others graded it down because it was different than they were used to judging?
The only warning would be that an exceptional restaurant like Max's can make their mark by being better/different and the patron enjoys that.
Heritage not only has a different taste ,but can have a different mouthfeel.
We had a sponsor for them and we noticed it.
As judges,we appreciated it,but others graded it down because it was different than they were used to judging?