Brine for Pork Loin
I am going to cook for the wife's family this weekend on the Fatboy. Doing
six racks of BB and one whole loin. Thinking of cutting the loin into three even pieces. One with wild rice stuffing, one with a bacon weave and one part just with a dry rub. I want to try a brine, but my concern is having it too salty. I read some where that after brinning you can soak the meat in cold water and change it often to pull out some of the salt. Does that work on pork loin? I found a recipe for a brine that sounds good, it has kosher salt, apple cider,
maple syrup, brown sugar and black pepper in it. Does 24 hrs sound right for a whole loin?