I have never brined anything

Chubbs · December 2015

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

tonyled · December 2015

just rock salt and water and i rarely measure

bhedges1987 · December 2015

Honestly.... I have never noticed any sort of imparting too much flavor when brining.... I don't even know how well it really works....

Fast93 · December 2015

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.

Botch · December 2015

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.

GrannyX4 · December 2015

I don't have measurements but my favorite for pork is water, salt, lemons, peppercorns, garlic, and bay leaves.

Foghorn · December 2015

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.

lousubcap · 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.

The Cen-Tex Smoker · December 2015

gallon water cup of salt, half cup sugar. heat up to dissolve salt and sugar, allow to cool and brine it.

The Cen-Tex Smoker · December 2015

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

SGH · December 2015

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.

blasting · December 2015

@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

Image: https://us.v-cdn.net/5017260/uploads/editor/y2/x0yspiq4naf4.jpg

SSN686 · December 2015

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.

henapple · December 2015

Liver brining.. 3 bottles of Woodford. Problem solved.

WAHOO_EGGER_CVILLE · December 2015

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!

Mattman3969 · December 2015

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.

Botch · January 2016

henapple said:

Liver brining.. 3 bottles of Woodford. Problem solved.

I think, technically, that's pickling.

Chubbs · January 2016

henapple said:

Liver brining.. 3 bottles of Woodford. Problem solved.

I typically do this which is why I never get around to brining

Skiddymarker · 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.

I have never brined anything

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