Basting meat with molasses in slow cooker?

[ponyo]

I think molasses would work better with pork than beef but try it and let us know.

 

[whm1974]

I think molasses would work better with pork than beef but try it and let us know.

Oh I will. But I don't when however.

 

[Pulsar]

Molasses should be put on afterward and crystalized with a small hand torch like a glaze. It will not penetrate. You'd be better off just adding some brown sugar to whatever you're cooking - it will dissolve into the fluids and may actually get into the meat somewhat. If not, you'll have some sweet tasting gravy when you're done.

 

[Iron Woode]

I like using molasses when making baked beans in my crock pot. Brown sugar, molasses and thick cut bacon are like heaven.

 

[NetWareHead]

So after 8 to 12 hours of slow cooking I would having to worry about then?

I'd say there is a very good chance all of it will be evaporated. I don't see any of it remaining after so many hours. I'd feel very comfortable eating this food if I couldn't have alcohol. I mean if you have a medical or religious reason to abstain, you may want to research further.

 

[NesuD]

yes, that should be fine. molasses + pork shoulder is very common, and it works extremely well. If you are going that way, however, you might want to try brining it overnight first, in a high salt + molasses bath, then take it out the next day and let it drain a spell, then place it in the slow cooker.

I like this idea. Brining with molasses in the solution will force it into the meat and give a sweeter flavor through out the cut. I might suggest a small amount of curing salt like tenderquick as well. Maybe half a teaspoon to 3/4 cup of salt ratio. The nitrites really help the brining process. include all your favorite spices in the brine as well. wonderful way to flavor your meat.

 

[whm1974]

I like this idea. Brining with molasses in the solution will force it into the meat and give a sweeter flavor through out the cut. I might suggest a small amount of curing salt like tenderquick as well. Maybe half a teaspoon to 3/4 cup of salt ratio. The nitrites really help the brining process. include all your favorite spices in the brine as well. wonderful way to flavor your meat.

However I'm planning getting a corn beef brisket and that is already brined.