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+-- Thread: Advice needed (/showthread.php?tid=78358)
Advice needed - chef_Tab - 03-08-2009
I made some pork chops from a recipe I found on the internet(first mistake). It had me brine the chops in buttermilk and salt. After defrosting the chops in the brine for about 24 hours, I rinsed and dried them. I then breaded and baked them. I did not add more salt. They came out so salty, we could hardly eat them, in fact, did not eat all of it. Is there any way to save this meat? I was thinking of grinding it and making a meat pie or something. Any ideas so the meat does not go to waste??
Re: Advice needed - Gourmet_Mom - 03-08-2009
As for what to do with it, I'll have to think on it. It would definitely have to go in something saucy, that's not had salt added.
As for your brine, I'd be curious how much salt it called for. Mine calls for 2 T per quart of buttermilk and also has sugar and green onions. Also, considering the thickness of a pork chop, I'd think 24 hours would be too long.
Re: Advice needed - chef_Tab - 03-08-2009
Daphne, it was 3 cups of buttermilk and 2/3 cup kosher salt. The recipe called for overnight brining. I did put the meat in before going to bed and did not cook until dinner tonight. I figured that since the meat was frozen, the extra time might be needed.
Re: Advice needed - Old Bay - 03-08-2009
Grind it up--weigh it- brown twice as much beef chili grind meat with no salt-- mix with the ground pork and then use a chili recipe to make a fine pot of chili! If you need a chili recipe let me know.
Re: Advice needed - Gourmet_Mom - 03-08-2009
The 3 cups buttermilk to 2/3 cup salt is probably the culprit. Even the one I got from Jean only has 1/4 cup salt to a quart of water, along with some sugar and brown sugar.
Re: Advice needed - pjcooks - 03-08-2009
Theresa, I've also found the end result of brining is a way too salty end product. I just did a little pork roast in a maple brine, will let you know how it turns out. I cut down on the salt by half.
PJ
Re: Advice needed - HomeCulinarian - 03-08-2009
I'd say too much salt and too much time! I like Bill's idea for turning it in to chili.
Re: Advice needed - chef_Tab - 03-08-2009
I may try making it into a filling for empanadas. Thanks everyone for your input and ideas. It is such a bummer to make a meal and it barely be edible. At least we had some pineapple crisp to help erase that taste!
Re: Advice needed - cjs - 03-09-2009
Wow, that's a lot of salt - that's too bad when that happens. Chili or spiced up empanadas sound good to me also.
Re: Advice needed - luvnit - 03-09-2009
I guess I agree with Bill too. But my first thought before I saw his answer was soup! Actually I thought of that recipe in the C@H Soups book. It think it was Winter Pork Soup.