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Hello everyone, my name is arnold and i hail from the small texas town of hamlin Brining has to involve brine I am going to attemp to smoke my first pork loin this weekend, and i'm going to follow jeffs recipe
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My question is has anyone ever tried brining there pork loin overnight before following jeffs recipe Yesterday i was trying to find out if brining a butt was a good idea or not, and i came across a serious eats article on dry brining. in case you haven't heard of this, it simply means salting meat and letting it rest before cooking Brine will definitely help the loin retain moisture, otherwise they can end up a bit dry
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If the loin is 'moisture enhanced' then back off the salt to 1/2 cup max.
So i went for a butt, came home with a loin for a smoke tomorrow and i wanna prep it well I understand a denser meat may not accept an injection (which would also tells me a brine would not soak in, either) my thought is inject and brine (basically,brining from the inside, out and outside. I make canadian bacon but my wife found a recipe on another forum that i dont know what you would call the final cut of meat Sounds like canadian bacon being called pork chops
2 cups of water ½ cup morton tender quick 1 tsp garlic powder 1. Adding white or brown sugar to your brine will help with that I've used maple syrup on a loin before and found that it all just slides right off during cooking, often taking the rub with it Look online for maple glaze recipes
I always smoke loins and tenderloins in an aluminum pan to catch the all the drippings.
I highly recommend wet brining pork, especially loin cuts Simple brine is 1/4c kosher salt per quart of water, you can add other flavors if you like Same for injecting, good to go It'll keep your loin moist and juicy even if you overcook it a bit
Suggest no higher than 145° internal temp, you can pull it off at 140° tent it and let it rest. 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?
Mix all brine ingredients in a large bowl until the salt and sugar dissolve
Place pork in brining bag, pot, or cambro A 2 gallon brining bag works best Fire up the smoker to 235°f to 250°f using your wood of choice, but cherry is an obvious favorite Pork may take about four times as long to brine as poultry
In most cases, it's difficult to predict how fast the salt moves into the meat when you double or halve the salt in the brine, but it's worth experimenting with to have your brining finish at a time where you will be around to remove the meat from the brine.
