Apple Juice This ... Apple Juice That


 
J

Joshua_D

TVWBB Member
Hello All -

In the majority of pork recipes I see (e.g. butt, ribs, etc.), I see where apple juice is very commonly used for moisture / flavor / steam, etc. Considering the beautiful Fall is upon us, does anyone have experience with using fresh apple cider in place of off-the-shelf apple juice?

It's a slippery slope, I know... but how about this? Hard apple cider? :cool: I know it sure would keep the cook happy!

Just curious.... I may have to try these on my next batch of ribs or butt.

Thanks!

Joshua
Laytonsville, MD
 
I don't see a reason why you shouldn't use it.

Based on a thread by Bob Correll, I have used Angry Orchard to "brine" a pork butt a few times.
 
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Hard cider seems like a great substitute. I'd rather drink hard cider than beer on crisp fall afternoons anyway....

Oh... you mean for the ribs and butts?? I guess that's OK too.
 
For those using apple juice, be aware that Motts is now using concentrates from China. Think about the 600 plus dogs just killed
by tainted Chinese biscuits and ask yourself if you want to make that choice for your ribs. Just sayin.
 
Dwain Pannell said:
I don't see a reason why you shouldn't use it.

Based on a thread by Bob Correll, I have used Angry Orchard to "brine" a pork butt a few times.
Click to expand...

I drank some Angry Orchard cider last week! Good stuff.

FTR, apple cider is just 100% pressed apples (pasteruized or un), while Juice can be filtered and have water and preservatives (which prevent fermentation) added.

Hard cider is (best made with) fermented cider, and Apple Cider Vinegar is hard cider that's been infiltrated by actobacteria (sp?) which turns the cider into vinegar (still safe to drink). Yes, I made ACV once....it turned slowly, and I drank it all the way, then I left it alone for a while more and instead of throwing it out I made some #5 bbq sauce with it :)
 
Bob H. said:
For those using apple juice, be aware that Motts is now using concentrates from China. Think about the 600 plus dogs just killed
by tainted Chinese biscuits and ask yourself if you want to make that choice for your ribs. Just sayin.
Click to expand...

Everything comes from China, including your American, and my Canadian flags.
 
Bob H. said:
For those using apple juice, be aware that Motts is now using concentrates from China. Think about the 600 plus dogs just killed
by tainted Chinese biscuits and ask yourself if you want to make that choice for your ribs. Just sayin.
Click to expand...

The FDA still checks the apple juice. They don't check the dog treats.
 
I'll use FAJC for spritzing ribs, occasionally butts cause it's cheap and lasts awhile in the fridge. I like cider for a braise in the DO on kraut&ribs or kraut&sausage.
Cider makes a good pan sauce also..
Edit:
If you like beer bath brats try it with cider, dice an apple and a onion and let that caramelize in a pan, than add some cider and let that reduce a bit. Add the grilled sausage and let them relax for awhile till you slap em on a bun.
Tim
 
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I prefer cider because.....well it just seems like it should add more flavor so that's what I use.

This time of year it's available and I buy a few gallons. I freeze it in small water bottles and have it available through the winter. Drill a small hole in the cap, squirt the meat as it cooks and forget it's January. If there's any left in the bottle, nuke it and turn it into an adult beverage.
 
Steve_M said:
I'd probably stick to drinking the good stuff and slapping the cheap stuff on the meat.
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Let's make a distinction between cheap and inexpensive. I've had some $5USD bottles of wine that taste lovely. I've had some $100USD bottles that I wouldn't recommend to a sworn enemy.

I'm from the old school of thinking that if I wouldn't drink it, I wouldn't cook with it either. I also prefer cider over juice and for cooking, I give the nod to unfiltered.
 
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