pork loin brine

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

  1. bennysbuddy

    bennysbuddy the sultan of swing

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

    Mark Walker Active Member

    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

    Jerry Daschofsky Moderator Staff Member

    I rarely wet brine anything anymore. Mostly dry rubs. Then they marinate in their own juices.
     
  4. fredaevans

    fredaevans Active Member

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

    Jerry Daschofsky Moderator Staff Member

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

    fredaevans Active Member

    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

    fredaevans Active Member

    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

    bennysbuddy the sultan of swing

    And those dry rubs would be?
     
  9. fredaevans

    fredaevans Active Member

    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

    Jerry Daschofsky Moderator Staff Member

    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

    bitterroot Love vintage graphite!

    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

    Steve Call Active Member

  13. Mark Walker

    Mark Walker Active Member

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

    bennysbuddy the sultan of swing

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