I got the call - goin' to be an uncle - brined loin dilema also

sprinter

Hey all,[p]Just got a call from my sister in Chicago and it seems that she's going to have her baby, contractions started this morning, seems like the real thing. We plan on heading up there this weekend to see the little rugrat, be back on Monday. So, everyone have a great weekend and I'll see you back here next week.[p]The delima is that I've got a pork loin in brine now and about 8 chicken thighs in the fridge. The chicken will be cooked tonight, anyone know if that loin will last in the brine for a few days? It's been in there now for about 24 hours, planned on taking it out tonight, putting a rub on it, and cooking it tomorrow evening or Sunday. Any thoughts? Better to leave it in the brine or take it out, rub it, and let it stay in the fridge with the rub on it?[p]Thanks for the help. Heck, I think I'm more nervous for my sister (her first) than I was for either of my own.[p]Troy

Nature Boy

sprinter,
I would pull it out and rinse well. Go ahead and put your rub on it, wrap it, and go about your bizness![p]Just my opinion, but I think it has been in the brine long enough.[p]Congrats on the Uncle deal! I have 25 nieces and nephews now. What a blast!
NB

King-O-Coals

Nature Boy, I agree. Rinse it well,, dry is good with papa-towels (getit) and put on your rub. Wrap them in plastic wrap and go help count toes. Best wishes unk!