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Started By
Message
re: Pork Loin Swim'n in Brine
Posted on 7/17/13 at 6:14 am to baytiger
Posted on 7/17/13 at 6:14 am to baytiger
Opened up the fridge and the Fabiola's smell instantly filled the house. I just had it in a plastic tea pitcher with som foil as a lid so the smell really filled the fridge.
Can't wait to cook/eat dat thang!
Can't wait to cook/eat dat thang!
1
Posted on 7/17/13 at 7:37 am to StinkDog12
The brown sugar would dissolve in the hot water.
Rule of thumb on brines. One cup sugar, one cup salt, one gallon of water. Basic brine. Add from there.
Whole turkey 24 hours. Turkey breast 12 hours
Whole chicken 6-12 hours.
Pork roast or loins 12-24 hours
Chicken parts/ pork tenderloins 1-6 hours.
Rinse several times in cool water, pat dry and season as you would without brining.
Always keep meat submerged and cold.
Never brine beef.
Rule of thumb on brines. One cup sugar, one cup salt, one gallon of water. Basic brine. Add from there.
Whole turkey 24 hours. Turkey breast 12 hours
Whole chicken 6-12 hours.
Pork roast or loins 12-24 hours
Chicken parts/ pork tenderloins 1-6 hours.
Rinse several times in cool water, pat dry and season as you would without brining.
Always keep meat submerged and cold.
Never brine beef.
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