Dry Brining a Pork Tenderloin

Av8er · Dec 13, 2018

So I am going to break in the new Mak with a Dry Brined Pork Tenderloin this weekend. How long should I let it Brine before cooking? Dry brining is totally new to me.

IamMadMan · Dec 13, 2018

I [FONT=&quot]usually [/FONT][FONT=&quot]go 2-3 hours per pound with a dry brine.[/FONT]

Av8er · Dec 13, 2018

So on a 3lber would it hurt if you went longer? Say 24 hours or so?

SirPorkaLot · Dec 13, 2018

Av8er said:
So on a 3lber would it hurt if you went longer? Say 24 hours or so?

2-3 hours per pound is the minimum, you can dry brine up to about 3 days.

KevinJ · Dec 13, 2018

I did a 6lber and let it brine for 24hrs, came out great.

Cook · Dec 13, 2018

3#...6#...I'm not sure y'all are talking about tenderloin. A pork tenderloin doesn't get much larger than about 1.5#

Av8er · Dec 13, 2018

Cook said:
3#...6#...I'm not sure y'all are talking about tenderloin. A pork tenderloin doesn't get much larger than about 1.5#

Just looked. It says 2 per pack which is about right. I think pork loins are a larger cut.

KevinJ · Dec 13, 2018

Cook said:
3#...6#...I'm not sure y'all are talking about tenderloin. A pork tenderloin doesn't get much larger than about 1.5#

Cook you are correct, I need to learn how to read I'm talking pork loin. :doh:

Dry Brining a Pork Tenderloin

Av8er

is one Smokin' Farker

IamMadMan

somebody shut me the fark up.

Av8er

is one Smokin' Farker

SirPorkaLot

somebody shut me the fark up.

KevinJ

somebody shut me the fark up.

Cook

Babbling Farker

Av8er

is one Smokin' Farker

KevinJ

somebody shut me the fark up.

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