Can you brine too long?

jad

have a pork tenderloin in APL brine recipe which says brine for 2 - 12 hrs. 
Just not going to have time to cook it so I am wondering if there is a problem if I let it sit in the brine longer .... Like 24hrs

SmokeyPitt

I think you can...it will make the meat too mushy.  I would brine it for like 3-4 hours, then take it out of the brine and rinse it and then put it back in the fridge. 

Legume

I've ruined pork chops by brining too long, they soaked up the salt like a sponge.

Legume

I haven't brined a tenderloin, but I usually don't brine 1" chops more than 2 hours now.

xiphoid007

I agree with @SmokeyPitt. If you brine too long, the muscle fibers will be damaged and break down, leading to mushy meat. If doing pulled pork this might not matter, but for tenderloin or poultry, the texture will be gross. 12 hrs is fine, as I've done it multiple times without problem but you shouldn't go past that. I would pull it out of the brine, pat it dry, and hold it in something else until you're ready to cook.

The Cen-Tex Smoker

yes- you can brine too long 

If you post the brine recipe I'll tell you how long you should brine it. It all has to do with the salinity of the brine.

SmokeyPitt

@jad is this the one? 

http://www.adamperrylang.com/recipes/pork-tenderloins-glazed-with-peach-preserves-and-rosemary

Brine 
1 tablespoon crushed hot red pepper flakes 
2 tablespoons boiling water 
4 cups peach nectar 
2 cups water 
1⁄4 cup kosher salt 
1⁄4 cup firmly packed dark brown sugar 
4 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater 
1 tablespoon finely ground fresh black pepper

jad

SmokeyPitt that's the one I used ..... It was in the brine over 12 hrs close to 18. I took it out and rinsed and it's back in the fridge. Going to try and cook it later hope it comes out ok ? Sounds like I better have a plan "B"

Ladeback69

Yes up can, yo uh can take them out of the brine, rinse them, dry them, cover the and put them in the frig