I am reading a lot of brining posts and they seem to all use sugar, honey, brown sugar... My wife is diabetic and is sensitive to sweet tasting things. I'm not sure if much sugar is absorbed or not, but she will taste it. I picked up a ten pounder to try out. I just got my smoker and haven't tried it yet. I also picked up five full racks of some meaty pork back ribs. Two weeks of holidays start on Friday so I will be smoking in our nice snowy Canadian Capital.
Sugar's good - but you'll be fine with just salt and seasonings - it's your brine - ain't no hard rules ;)
Quote from: hal4uk on December 14, 2009, 06:52:39 PM
Sugar's good - but you'll be fine with just salt and seasonings - it's your brine - ain't no hard rules ;)
Hal is right about sugar. It's your brine so adjust to what you need or want. I've done more brines without sugar then with it. The sugar does help in browning and offsets the saltiness. Here's a good link to brining meats. Brining (http://www.cooksillustrated.com/howto/print/detail.asp?docid=1630&Extcode=L9HN3AA00)