I have a 4lb loin I'm going to do the weekend and was wondering if anybody has used the vanilla brine for Debi's site in her book of brines.
9 cups boiling water
1/2 cup sugar
1/2 kosher salt
2 tablespoons coarsely cracked black pepper
2 1/2 teaspoons pure vanilla
Then it says to brine it for 3 days, that sounds like a long time?
I will probably use Dutch's rub from the stuffed pork loin sticky thread, my wife doesn't like heat either.
I used is one that's currently under development.
1/2 cup Brown Sugar
1/4 cup kosher salt
1 Tablespoon paprika
1 teaspoon cumin
1 teaspoon of fresh ground black pepper
If anybody has any other suggestions I'm wide open to any ideas, this will be my first loin.
9 cups boiling water
1/2 cup sugar
1/2 kosher salt
2 tablespoons coarsely cracked black pepper
2 1/2 teaspoons pure vanilla
Then it says to brine it for 3 days, that sounds like a long time?
I will probably use Dutch's rub from the stuffed pork loin sticky thread, my wife doesn't like heat either.
I used is one that's currently under development.
1/2 cup Brown Sugar
1/4 cup kosher salt
1 Tablespoon paprika
1 teaspoon cumin
1 teaspoon of fresh ground black pepper
If anybody has any other suggestions I'm wide open to any ideas, this will be my first loin.