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Started By
Message
re: Pork Loin Swim'n in Brine
Posted on 7/17/13 at 8:24 am to StinkDog12
Posted on 7/17/13 at 8:24 am to StinkDog12
quote:Just get salty.
Just curious, what would happen?
Like Martini said not enough salt this time but his post is spot on as far as how to do it next time.
One more thing, I have noticed that brined meats (especially turkeys) cook a little faster so check on the temp a little earlier than usual.
1
Posted on 7/17/13 at 8:35 am to OldSouth
quote:
Like Martini said not enough salt this time but his post is spot on as far as how to do it next time.
I'm probably not too far off. I had a 1/3 cup salt and 1/3 cup Tony's which is mostly salt. And I probably had a little less than a gallon of water because it was a gallon pitcher and the meet took up some of the volume of that gallon.
Now that I know, I will surely stick to his suggestion on the next attempt.
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