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Garlic Brined Pork Loin
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DMW
Posts: 13,832
Just made the brine, now it's outside to cool before brining a section of pork loin overnight. The temp was 15* and dropping, shouldn't take too long. The other part is curing for Canadian bacon. And what to do while waiting for the brine to cool? Yeah, that should work.
My little girl turned 12 yesterday, family coming over tomorrow night.
My little girl turned 12 yesterday, family coming over tomorrow night.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Looks like a great start.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
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Out of the brine and now back in the fridge to dry. Also decided to supplement with some drumsticks.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Post sear, pre roast. First layer of glaze applied.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Looks really good!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
And its done.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW, I am thinking of smoking a brined pork loin. What is in your brine? I have one that has sea salt, brown sugar and what ever spices I want to add. What all did you add to it. It looks like I see peppercorns, what else? It looks good. My wife doesn't like pork loin because it is dry and has no flavor and I said I can change your mind on that.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Looks awesome! I agree with wanting the recipe on the brine.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Did I miss something - what was the glaze???
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2 Large
Peachtree Corners, GA -
Oh boy, now I need to dig and see if I can figure out what I used for brine and glaze on this one...I need to get better about documenting details. :-\"The key to juicy loin is to not overcook it. 165* is overcooked, 145* serving temp is now considered "safe" by the USDA. I like to pull at just below 140* and let carryover cooking finish it during the rest. There may be a bit of pinkish color in the center. That's OK.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
OK, I think this was the Garlic-Sage Brine from Charcuterie, I have it in this post, and I'm almost 100% certain it is the same.You will probably want to scale the brine depending on the size of the loin.As to the glaze, I'm not sure, but I'll bet since I was using a brine recipe from Charcuterie, I may have used the Bourbon Glaze as well. Here it is:1 cup whiskey, bourbon, or Wild Turkey1/2 cup maple sugar or maple syrup (I would have used syrup)1/4 packed cup brown sugarPinch of cayenne pepperAgain, I can't stress how important it is to not overcook loin. On large cuts like this I may have been known to pull at 135* in the center...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I am interested in the Canadian bacon...------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Pork loin looks great. Bacon cure....oh yeah!
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Thanks @DMW!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Looks like a first round knock out to me. Excellent job my friend.
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