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Dry brine Pork Loin

eggnewtoy
eggnewtoy Posts: 497
in EggHead Forum
Happy holidays--dry brining a pork loin with kosher salt and sugar for a reverse sear tonight.  Any suggestions?  Doing a test run before a reverse sear prime rib on Xmas eve.  Thx
BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • SGH
    SGH Posts: 28,989
    eggnewtoy said:
    dry brining a pork loin with kosher salt and sugar for a reverse sear tonight.  Any suggestions?  
    Sorry I'm late on the draw here, have been real busy and ain't on the forum near as much. On the larger loins (not tenderloins) I find that 6-8 hours in a dry brine works well. A good salt to meat ratio for a dry brine on pork loin is 1 teaspoon of salt per pound of loin. This is not law, but it works well in my opinion. Good luck and again, sorry that I'm late on the draw. 

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • eggnewtoy
    eggnewtoy Posts: 497
    Thx SGH.  It turned out really well and dry brining is easy.  Changed the way I will do roasts, both in oven and out.  Did a prime rib yesterday and it was delicious.  We slow cooked, went to friends for the feast, and seared in a Genesis at 650-degrees.  Merry Xmas and thanks for all of your help always.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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