firefighter4634
is one Smokin' Farker
- Joined
- May 9, 2011
- Location
- Moville Iowa
I have never used a brine on anything, so this new to me. But I know it is suppose to help with moisture and since pork loin tends to dry out after you slice it I thought it might be worth a try. The only thing is I ate some brinned loin from a BBQ guy once and it seemed salty. So can you brine and good moisture results without adding to much of a salt taste to the end product. And if so what mixture would you suggest for brinning and for how long.