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Cooking Forum
Neck roast
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<blockquote data-quote="TAFKAP" data-source="post: 5239353" data-attributes="member: 7776"><p>One very overlooked part about dryed out meat is the lack of preparation going into the cooking process. Season it well at least a day beforehand. Brining will help moisture retention, and will resist drying out much better. Use a kitchen scale to verify your meat weight. Then weigh out your salt and brown sugar. The sugar doesn't sweeten the meat, but is a key part of the brining process. No need to submerge for a wet brine. Just mix your salt, sugar, & seasonings and apply to the whole roast. Flip it over a few times in a day or so to ensure good contact, and cover in plastic wrap so that the extracted liquid doesn't evaporate. </p><p></p><p>(1.5% salt) = meat weight x 0.015</p><p>(1.0% brown sugar) = meat weight x 0.01</p><p></p><p>For your weights, it's easiest to work in Grams vs. Pounds/Ounces. Garlic powder and black pepper will be a good addition to any brine as well, so use about 10g in your brine.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5239353, member: 7776"] One very overlooked part about dryed out meat is the lack of preparation going into the cooking process. Season it well at least a day beforehand. Brining will help moisture retention, and will resist drying out much better. Use a kitchen scale to verify your meat weight. Then weigh out your salt and brown sugar. The sugar doesn't sweeten the meat, but is a key part of the brining process. No need to submerge for a wet brine. Just mix your salt, sugar, & seasonings and apply to the whole roast. Flip it over a few times in a day or so to ensure good contact, and cover in plastic wrap so that the extracted liquid doesn't evaporate. (1.5% salt) = meat weight x 0.015 (1.0% brown sugar) = meat weight x 0.01 For your weights, it's easiest to work in Grams vs. Pounds/Ounces. Garlic powder and black pepper will be a good addition to any brine as well, so use about 10g in your brine. [/QUOTE]
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Neck roast
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