Brine for Pork Loin

Soaking the meat in fresh water is typically done with something like corned beef or country ham to pull out some salt. It's not necessary with a brine pork loin.

But... Before you go and brine, make sure that the pork isn't enhanced (injected with a salt water solution). It's very hard to find pork that isn't enhanced around here.

If it's not enhanced, here is what I use for pork...

1/2 cup Morton Kosher Salt
1/2 cup brown sugar
1/4 cup soy salt or worcestershire
2-3 T of whatever tub I am going to use on the outside.
1 gallon cold water

I mix it all up and heat to just under boiling and then let it cool and strain out any bits from the rub. Then I brine for one hour per pound (in the fridge). Then I rinse and dry and let it rest for at least an hour to equalize.

firefighter4634 said:

Never thought of that, thanks for the tip I will read the label.

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When you quote someone else's post, please use the quote button in the lower right hand corner of their post. That way their post in quoted and it shows that it came from that person.

firefighter4634 said:

Hmmmm, pretty sure I did use the quote button. I will be more careful in the future.

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If you did then you deleted the QUOTE tags from around the text :-D

No worries...