Brine

Discussion in 'Pork' started by beretta92_fs2003, Apr 6, 2009.

  1. Whats a good brine for a pork loin? My buddy and I are both going to smoke pork loins for easter,But he is going to smoke his to a higher temp.for his wife,and I am going to smoke mine to a lower temp.He just wants a brine so its not dry,I am not going to use one I am just going to rub and smoke.Thanks guys.
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here is one I use for roast pork.

    4 Lb Boneless Pork Loin Roast

    For 2 quarts of Brine
    5 Cups Water
    1½ lbs Ice
    3 oz. by weight Salt
    (I like 2 TBL Tony Chachere’s Creole seasoning and Kosher Salt up to remaining weight.)
    ½ Cup Brown Sugar
    3 Bay Leaves (Crushed)
    Optional Seasonings ½ tsp of Ground Pepper (any type), garlic powder, onion powder, chili powder, etc (Your choice of any or all, or others not named here.)

    1. Bring water to a boil in a pot.
    2. Add salt and sugar – stir to dissolve
    3. Add Bay leaves and any optional seasonings – stir
    4. Remove from heat
    5. Add ice and stir to cool brine
    6. When brine is cooled, place pork roast in a container, pour in brine, cover, and refrigerate for 18-24 hours.


    Hope this helps!


    Take care, have fun, and do good!


    Regards,


    Meowey
     

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