Can Splenda be used for brining meats?

[Luvschweetheart]

Where can I learn about brining my own meat. Like say, a corned beef . The turkey idea really intrests me also, as I hate a dry turkey on holidays.

[NulloModo]

You don't need to brine your turkey to keep it from drying out, you just need to use some tricks while you roast it.

Most meat has plenty of moisture inside to handle almost any cooking method, you just have to know the science behind what is happening and take advantage of that. Personally, I don't prefer to brine because I dislike the 'cured' or 'hammy' texture and flavor the meat can take on.

[not2late]

Luv, I borrowed a book from the library over the weekend with a recipe for corning your own beef. When I get home, I'll dig it out for you.

[Kent]

Sorry Nullo to disagree I may not know the tricks, but brining my turkey has made it from unflavorful meat needing something to enhance its flavor to a work to behold -- that not only looks but tastes good too. I used to hate that Turkey looked so impressive, but tasted so bland. To each their own....

[NulloModo]

Kent - It might just be a matter of personal preference. I know tons of people who swear by brined meats, but the brined birds I have had I have just never gotten a huge kick out of.

Turkey is tough though, working with a large bird where different parts cook at different speeds isn't easy to pull off.

[2big4mysize]

I posted one for corned beef last yr I think it should still be here. you can get a good step by step process from raw meat to cooked corned beef on foodtv.com and leave out the sugar for lowest carbs. It takes 2 weeks in the frige so make sure you start early for St Paddies day.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9628,00.html

[Luvschweetheart]

Thanks 2big, off to the foodnetwork I go!! Here I come food porn!! lol

[acey]

And not only did the Spemda people call me with that message, I also got a nice packet of information about Splenda and some recipes with diabetic exchanges, etc. from them in the mail.

It had stuff like how to cook and bake, how to do confections, differences noticed in cooking tasks like creaming, yeast activation, changes in volume, moistness, spreading, storage of baked goods made with Splenda...all sorts of stuff. Noticed some low fat, but not low carb recipes, but whatever!

Nice touch from the Splenda people.

[not2late]

Home cured corned beef recipe in the Main dishes section of the board.

[Naja]

I have brined successfully with Splenda, but only as a flavoring agent in a complete salt based brine. It does seem to soften the brining results a bit, though it's hard to say how much end effect it has on the flavor given the chemistry situation. I also add things like garlic, bay leaf and peppercorn to the brine as flavoring agents, and they do seem to make a difference when they are simmered into the original brine mix I make on the stove.

[2big4mysize]

hey Naja welcome back glad you survived your trip.