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Pork Loin Swim'n in Brine
Posted on 7/16/13 at 7:56 pm
Posted on 7/16/13 at 7:56 pm
Today around 2:00 or so I set 2 big pork loins in a vat if brine for the night. Gonna lite them ride for about 24 hours and then pop them in the oven to roast.
Brine was:
3/4 cup sugar
1/3 cup salt
1/3 cup Tony's
2 chopped sprigs of rosemary
10 split cloves of garlic
Dissolved down in hot water and then added enough ice cold water to make a gallon of brine
This is my 1st run at Brine'n anything. Anyone have any experience with that?
Any advice on the cooking process or should I just cook it like a regular roast?
Going to brine a whole chicken starting Thursday at noon to cook for a Friday dinner,.... Any tips on that?
Brine was:
3/4 cup sugar
1/3 cup salt
1/3 cup Tony's
2 chopped sprigs of rosemary
10 split cloves of garlic
Dissolved down in hot water and then added enough ice cold water to make a gallon of brine
This is my 1st run at Brine'n anything. Anyone have any experience with that?
Any advice on the cooking process or should I just cook it like a regular roast?
Going to brine a whole chicken starting Thursday at noon to cook for a Friday dinner,.... Any tips on that?
3
Posted on 7/16/13 at 8:39 pm to StinkDog12
It's not necessary to brine chicken that long. 8 hours tops.
Posted on 7/17/13 at 2:53 pm to StinkDog12
Posted on 7/17/13 at 5:06 pm to StinkDog12
I'm not real good at taking pics and this was just taken with my phone so it's not a great picture but the loin came out fantastic! It was super moist, despite the picture not reflecting that much. And the flavor explosion was great.
I will never cook another loin without soaking it in brine. I can't wait to do the chicken...
Thanks for all the pointers gang.
I will never cook another loin without soaking it in brine. I can't wait to do the chicken...
Thanks for all the pointers gang.
This post was edited on 7/17/13 at 5:08 pm
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