Pork Loin question

Discussion in 'Pork' started by culpepersmoke, Apr 30, 2013.

  1. Went to Costco yesterday and picked up a couple boneless pork butts to brine for Buckboard bacon. I have a small pork loin in the freezer that I was thinking I’d put in the brine as well. Leave in there about a week and then rinse and slice for chops. Either smoke or grill them at that point. 

    Questions are:

    Is it OK to let this thing thaw in the brine? Does a week sound about right?

    Do you think the flavor of the brine will be too much for a chop?

    Thanks guys.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    10-14 days for buck board bacon and same for Canadian bacon with the loin. The loin will be Canadian bacon.....very good! I would inject the loin if it is over 2" thick.
    Last edited: Apr 30, 2013

Share This Page