Pork Loin Brine

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Bigtank

Smoking Fanatic
Original poster
SMF Premier Member
Jul 10, 2018
671
562
Algona IA
I have a question about brining a pork loin. Most recipes I find say to brine it for 4 to 8 hours. My question is will it hurt to leave it in the brine a little longer say 12 to 14 hours?
 
I would say no. What are you using for a brine? Only difference would be if maybe using something like pineapple juice... which could affect the meat

Ryan
 
Should be good to go with that. Sounds tasty... been too long since I've done a pork loin.

Ryan
 
I don't brine pork or tender loins. A dry rub before it hits the smoke is all that I need. Just make sure you pull it off around 138 to 140. Cover it and let the carryover bring up to 145*.

Chris
 
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A friend raises heritage breed hogs the old-fashioned way, free range, no GMO feeds with apple juice etc. This loin is from a pig we got from him,
 
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Should be good . I'd be interested in some cut shots when the time comes . Is it the whole loin ?
 
Should be good . I'd be interested in some cut shots when the time comes . Is it the whole loin ?
It's a piece about 14" long. Usually, it's just me and the Mrs. so I had him split the loins.
 
It's a piece about 14" long. Usually, it's just me and the Mrs. so I had him split the loins.
Just asking because that smaller end has the light and dark meat in it . I split them too , just wondering what you had . I'll be watching .
 
I do all my loins overnight when brining.

I'm a big fan of using fruit juice based brines.Cranberry blends (100% juice) have been a go-to for many years especially Oceanspray cran/blackberry but unfortunately it's no longer made in a 100% juice blend!
 
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