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:

Want to see how the EGG is made? Click to Watch

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

I have never brined anything

ChubbsChubbs Posts: 6,928
edited December 2015 in EggHead Forum
Want to try on a pork loin. Bought a 8lber but plan to cut in half. Plan is to brine this afternoon and overnight for tomorrow. I don't want the brine to impart too much flavor as the flavor profile I am going for is herb crusted but was thinking the brine would help keep her moist. Not sure I have cooked all these years without brining but guess I have lived by the whole "if it ain't broke, don't fix it". Please share a quick brine recipe for this 4lb loin. Thanks
Columbia, SC --- LBGE 2011 -- MINI BGE 2013

Comments

  • tonyledtonyled Posts: 536
    just rock salt and water and i rarely measure
  • bhedges1987bhedges1987 Posts: 3,201
    Honestly.... I have never noticed any sort of imparting too much flavor when brining.... I don't even know how well it really works....

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • I've always brined poultry, never pork.  A coworker is just the opposite.  Most of my brines start with 1 cup of sugar (brown or white) and 3/4 cup of salt in a gallon of water.  For pork loin, though, I usually soak it in orange juice with a few slices of lemon and/or lime if I have them, some spices being sure to include cumin and salt - the rest is up to you.  Add some cilantro - 'spank' it first to open up the fragrance.
  • BotchBotch Posts: 11,721
    Since you're cutting it in half, brine only half, and then do a side-by-side comparison to see if it's worth the trouble (I have, and find it does).  Let us know what happens.  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • GrannyX4GrannyX4 Posts: 1,482
    I don't have measurements but my favorite for pork is water, salt, lemons, peppercorns, garlic, and bay leaves. :relaxed: 
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • FoghornFoghorn Posts: 8,891
    As above.  Can't impart too much flavor.  Some salt and sugar.  Add some other stuff (citrus, herbs, etc).  It's not that complicated but it does seem to make it better. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • lousubcaplousubcap Posts: 24,214
    edited December 2015
    Here's a very basic brine that I then add to if looking for more than just a "brine":  4 cups water, 1/4 cup kosher salt, 1/8 cup brown sugar.  Regardless of the recipe, I'm sure it will turn out great.

    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • gallon water cup of salt, half cup sugar. heat up to dissolve salt and sugar, allow to cool and brine it.


    Keepin' It Weird in The ATX
  • you can add herbs to the brine and it will carry in to the meat. could be good for an herb crusted loin. I like tarragon, lemon, maybe a little basil


    Keepin' It Weird in The ATX
  • SGHSGH Posts: 28,082
    Here is bare bones brine that is foolproof. You can use it as is or doctor it up any way that you want. However it works miricales as is. 
    1 Gallon of water. 
    1 Cup Salt.
    1 Cup sugar. For this basic brine I use plain ole white sugar. 
    It doesn't get any simpler than the above. And it works as good or better than most of the real elaborate witches brew you see elsewhere. 

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

    Status- Standing by.

    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. 

  • blastingblasting Posts: 6,262
    @Chubbs I've become a big fan of brining.  Many of us have purchased The Briner, which makes things really simple.

    This recipe is per 8-10lbs of pork butt - modify accordingly. 

    1 cup pickling salt (disolves better than regular salt)
    3/4 cup of molasses
    mix with 2-3 cups of hot water to aid in mixing
    add enough cold water to cover meat 

    optional:
    1 tablespoon of rub
    1 cup of apple juice



    Phoenix 
  • SSN686SSN686 Posts: 3,417

    Morning Chubbs:

    My basic brine is 3 quarts water, 0.5 cup Kosher salt, 0.5 cup turbinado sugar, a splash of orange juice, a splash of soy sauce and a big squirt of honey (never measure the last three items)...works great for chicken or pork and only adds moisture (no real flavor added)...mix all together stirring until all dissolved (no need to heat and then wait to cool)...hope this helps.

    Have a GREAT day!

       Jay

    Brandon, FL


     

  • I did a brine for a bone in roast and it was really tasty.  The brine did not over power the roast, but gave it a subtle hint of flavoring while keeping the roast extremely moist.  The recipe for this brine is as follows:

    Brined for 10 hours with a mixture of 1 gallon (3.8 L) of water
    3 strips of thick bacon cooked (did not strain the grease)
    8 oz (230 g) kosher salt
    8 oz (230 g) dark brown sugar
    1⁄4 cup (60 ml) whole black pepper
    3 each whole cloves
    2 cinnamon sticks
    1 tsp (5 ml) ground nutmeg
    6 sprigs thyme, or 1 tsp (5 ml) dry thyme
    4 cloves of garlic, smashed with the side of a chefs knife

    My roast is posted here on this link
    http://eggheadforum.com/discussion/1188873/brined-bone-in-pork-crown-roast#latest


    Happy Egging and Happy New Years!
  • Mattman3969Mattman3969 Posts: 10,402
    I've done 1gal water 1cup of salt and sugar with a couple of crushed garlic glove and 5-8 cloves.   Be easy with the garlic because it can become very powerful and I say that as a garlic lover.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • BotchBotch Posts: 11,721
    henapple said:
    Liver brining.. 3 bottles of Woodford. Problem solved. 
    I think, technically, that's pickling.  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • ChubbsChubbs Posts: 6,928
    henapple said:
    Liver brining.. 3 bottles of Woodford. Problem solved. 
    I typically do this which is why I never get around to brining
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SkiddymarkerSkiddymarker Posts: 8,520
    edited January 2016
    What Cen-Tex said, I do add Rosemary, Thyme and lemon mint and some peppercorns. I use regular hy-grade food salt (without iodine) it I'd like $6 for 20Kg at Costco. Stuff looks like cocaine stored in foodsaver bags in my pantry.  
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
Sign In or Register to comment.
Click here for Forum Use Guidelines.