I brine if the loin will be sliced thin but really is a matter of getting a little salt throughout the loin giving it that deli taste, however if your going to slice in chops or steaks for dinner brining isn't really needed for loins but does help. Sorry for the long post, could not find the link to my post.
Loins are dense and need to sit in the brine long enough to get a little penetration but not so long you end up with Canadian bacon.
I'll never ditch the brine if slicing thin.
my last brined loin
Brined and Pit Cooked Loin Hot Pork Sammies
- Whole Pork Loin cut in half
- 1 1/2 cups kosher salt per gallon
- ½ cup brown sugar
- 2 tablespoons garlic
- 1 tablespoon Oregeno
- 3 whole Carrots,
- 1 large Onion
- 6 Bay leaves
- 1 tablespoon peppercorns
- 4 sprigs of Thyme
- 2 sprigs of Rosemary
- Fat is trimmed then seasoned with my Philly style rub and Montreal steak seasoning
- Fat is cubed and added to the drip pan with a half quart of brine, a quart of fresh water, and the strained brine ingredients.
- Fat can be trimmed prior to brine, just leave a little of the fat on especially if slicing thin for sandwiches.
- Placed on the pit at 225° - 250°
- Probed after the first hour.
- Smoked at 240° until an internal of 137° - 140° (pork is safe at 145°) carry over heat always brings my loins up to safe temps.
The first loin comes off after 2 hours and is foiled and wrapped in a towel.
- The second loin comes off a half hour later and is foiled and wrapped in towels... this is why I half the loins, one end always cooks quicker than the other end.
- Both Loins are Foiled toweled and rested about half an hour.
- Drippings are strained then run through a sieve. this will sit in the refrigerator until the next day.
- The towel is removed from the loin and is placed inside a baking dish then placed into the refrigerator.
- Meanwhile the gravy is defatted then put on very low heat.
- The next day the pork loin is removed from the refrigerator and taking to the slicer
- The loins are unwrapped
- The loins are sliced paper thin
- I tested a slice every inch or so while slicing to check for brine penetration, I was pleasantly surprised the flavor was throughout.
- Slices are bunched up during slicing. (This will be used for Hot Pork Sandwiches)
The gravy is tweaked with jarred gravy until a desired viscosity and flavor is reached.
I always test the gravy before mixing, because If the flavor from the drippings is not where I want it I will usually split the drippings in half and add the jarred gravy then slowly add back the rest of my drippings.
Sorry no pics in the gravy.