Went to Costco yesterday and picked up a couple boneless pork butts to brine for Buckboard bacon. I have a small pork loin in the freezer that I was thinking I’d put in the brine as well. Leave in there about a week and then rinse and slice for chops. Either smoke or grill them at that point.
Is it OK to let this thing thaw in the brine? Does a week sound about right?
Do you think the flavor of the brine will be too much for a chop?