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Old 11-12-2012, 10:15 AM   #1
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Join Date: 05-29-11
Location: Rochester, NY
Default Canadian Bacon - Brine question

Question... I had put a pork loin in to brine last week, and today should be the day I am supposed to get it on the smoker. I am going to attempt to get that done tonight, but if for some reason I can't, is my best bet, to get it out of the brine, and vac-u-suck it, and throw it back in the fridge for a couple days until I am ready for it, or should I just leave it in the brine...
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