Dry Brining a Pork Tenderloin

[Av8er]

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]

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

 

[Av8er]

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

 

[SirPorkaLot]

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]

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

 

[Cook]

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]

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]

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: