Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

ideas about brining a pork tenderloin

RRPRRP Posts: 21,824
edited 2:12AM in EggHead Forum
I'm thinking of brining 4+ pounds of pork tenderloin for an upcoming cook. Would 8 hours be too long for such a tender cut or not. I was just thinking of a 3/4 cup of kosher plus water. Any thoughts on either would be appreciated.
L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Ron
Dunlap, IL
Re- gasketing AMERICA one yard at a time!

Comments

  • badbrucebadbruce Posts: 353
    Mornin' RRP,
    I use the recipes for whole hams & canadian bacon on a regular basis, in fact did 4 pork tenderloins this morning.
    Recipes are excellent but the brinning times are 5 to 7/8 days.
    'pork0140.htm' from the new recipe index
    'http://www.dizzypigbbq.com/recipesBacon.html'; from the Dizzy Pig lads.
    HTH
    bruce

  • RafterdudeRafterdude Posts: 39
    RRP,
    Ron, Ive used Goodegg's brine method on chicken breasts. A half hour brine give moist and tender results. I'm thinkin an hour or two tops. Maybe try some sugar with the salt? Good Luck!
    Craig

Sign In or Register to comment.
Click here for Forum Use Guidelines.