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Pork Loin question

post #1 of 2
Thread Starter 
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. 
Questions are:
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?
Thanks guys.
post #2 of 2

10-14 days for buck board bacon and same for Canadian bacon with the loin. The loin will be Canadian bacon.....very good! I would inject the loin if it is over 2" thick.

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