I have been brining a couple of 4# pork loins (about 2" thick) since Feb 15th using pops brine and a Venison Leg Roast. Each are in their separate container with just shy of 1gal of brine, I have injected the brine in each 3-4 times and they are really nice and plump now, only difference is one has also got a mix of maple syrup, honey and Rye whiskey 3 times as an experiment plus the brine injection, the venison roast had sat a day or 2 with a coating of Jess Pryles Camo and Fragout Flavour Bunker Buster then into the brine. Beings I am planning a Saturday smoke I am wondering if I should consider doing any kind of a fresh water soak or just a rinse and air dry? I ask this because I just finished my first venison pastrami using the dry cure method from Hank Shaw and while it is really good it is a touch on the salty side and probably should have had a couple hour soak, knowledge for next time at least it is still edible. Beings I pumped these 3 full like meat footballs (the Venison Roast looks like one) I just am wondering if I could end up with over salting or is Pop's Brine good to go because of the way it is constructed?
Any other advice will also be appreciated, using OKJ Rider DLX Pellet Grill.
Thank you in advance
Any other advice will also be appreciated, using OKJ Rider DLX Pellet Grill.
Thank you in advance