Last time I made this recipe, it was so **** salty that I threw it out without eating. Because it was a little gamey, I brined the meat in salt water for 36 hours before cooking. Y'all think that was the only culprit? Here's the recipe I used. Think I used a shoulder IIRC.
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Help! My wild hog pulled pork is too salty
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From the web:
It is not a myth to add potatoes to a dish to reduce salt. I am a Chef and have done this many times with great success. Milk also works.
Simple had a couple of halved raw potatoes to your dish allow them to cook together for 30 minutes or so on a low heat and then remove the potatoes. Do not allow your dish to reduce (lose too much liquid as this will increase the saltiness)
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If you're going to brine, don't add more salt until after you've tasted the final product. Or slice off a little piece first and fry it to see how salty it is.Last edited by sir shovelhands; 06-20-2018, 01:19 PM.
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Originally posted by 35remington View PostI did. I think the whole brine thing was a mistake though. Might try milk this time.
Wait, I understood that suggestion as adding milk to your dish/sauce to reduce saltiness, like my vinegar suggestion. Not to soak it in milk. But then again, I soak venison/chicken for a bit in buttermilk before frying. You'd think that with the size of the hog, you'd need a long time to penetrate the meat. Soaking meat in milk for a extended periods of time sounds like a bad idea. Purely guessing though...Last edited by BlackHogDown; 06-20-2018, 02:02 PM.
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Originally posted by BlackHogDown View PostWe did a whole hog in the "Cajun microwave" a couple weeks ago. It was purchased from a butcher though. We just injected.
Wait, I understood that suggestion as adding milk to your dish/sauce to reduce saltiness, like my vinegar suggestion. Not to soak it in milk. But then again, I soak venison/chicken for a bit in buttermilk before frying. You'd think that with the size of the hog, you'd need a long time to penetrate the meat. Soaking meat in milk for a extended periods of time sounds like a bad idea. Purely guessing though...
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Originally posted by tradtiger View PostSo, make some brown gravy without salt; make some rice without salt. Simmer the pork in the brown gravy with chopped onions and bell pepper for a bit and serve over the rice. The salt in the pork should be evened out for a nice combination of flavor.
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