pork loin brine

Discussion in 'Camping, Hiking, Cooking' started by bennysbuddy, Nov 23, 2011.

  1. bennysbuddy the sultan of swing

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    Anyone have a brine recipe for smoking pork loin
  2. Mark Walker Active Member

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    So. Cal.
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    Apple juice, bourbon, white pepper, fresh garlic, low sodium soy.
    Amounts decided by the poundage of pork and your tastes. Marinate at least 24hrs.
  3. Jerry Daschofsky Moderator

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    Graham, WA, USA.
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    I rarely wet brine anything anymore. Mostly dry rubs. Then they marinate in their own juices.
  4. fredaevans Active Member

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    +1 to Jerry's comment. Turkey .... maybe.
    fae
  5. Jerry Daschofsky Moderator

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    I actually do a dryrub on turkey too. Just not in its juices. Try to let excess drip away with poultry.
  6. fredaevans Active Member

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    Smoker is cooling off as I type. What 'rubs' do you use?

    More often than not I'll just use one of the "Weber" (same guys as the BBQ) or "Big Ron's" out of Texas. Interesting the difference. Weber's is very light as to the end result. Ron's ..... WHOOOA! ... a little goes a long way.
  7. fredaevans Active Member

    Posts: 3,123
    White City, Oregon, USA.
    Ratings: +123 / 0
    Smoker is cooling off as I type. What 'rubs' do you use?

    More often than not I'll just use one of the "Weber" (same guys as the BBQ) or "Big Ron's" out of Texas. Interesting the difference. Weber's is very light as to the end result. Ron's ..... WHOOOA! ... a little goes a long way.


    Forgot to add, if you're into smoking this is a great board and Mac and cheeze ... Oh Baby!

    http://www.thesmokering.com/forum/viewtopic.php?t=13998
  8. bennysbuddy the sultan of swing

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    And those dry rubs would be?
  9. fredaevans Active Member

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    I usually use 'Big Ron's' out of Houston, Texas for just about 'everything.' Only thing with dry rubs is a little goes a long way start with a light hand.
    Fred
  10. Jerry Daschofsky Moderator

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    Graham, WA, USA.
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    They are my own mix. But a fantastic rub (they have many types) is Tom Douglas' Rub with Love. His pork and seafood rubs are fantastic. Still use his seafood for grilling shrimp. But most of the time is my own rub.
  11. bitterroot Love vintage graphite!

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    Jerry, I googled "Rub With Love", the website opened and I placed an order. However, the stuff I received came in a tube, was very slick and smelled like strawberries. Quite frankly, I don't think it would be very good on my meat, uhhh I mean, my prime rib.:rofl:
  12. Steve Call Active Member

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  13. Mark Walker Active Member

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    :rofl::rofl::rofl::rofl:
    Brine.....the guy asked for BRINE!:beathead:
  14. bennysbuddy the sultan of swing

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    I've had to learn to be flexable in my old age , brine or rub.... it will work out somehow!!!