A pork brine from Gray Kunz’s Elements of Taste calls for a cup of whiskey, then differing amounts of mustard, honey, salt, and paprika. No water. Combine all of that and then pour over pork tenderloin medallions and allow to brine in the refrigerator overnight.
My understanding has always been that raw alcohol will cook the exterior of the meat as it marinates (in this case brines). Is this an exception? Does anyone else find this a bit odd? I guess I’ll find out tomorrow 🤷♂️
For what it’s worth, I did try to burn off the alcohol and after 5 minutes it reduced to a third of a cup. I then topped it off back to a cup with whiskey because I thought my experiment failed. Maybe next time I should just top it off with water?
