Grilling & Recipes: Pork Brine

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	Name:	Talullahhound -
	Subject:	Pork Brine
	Date:	6/28/2010 9:44:59 AM

I picked up a bottle of pork brine the other day at Catherine's. I had a nice pork loin so I brined it for 48 hours. Then I took it out, dried it off, patted it with my dry rub and we cooked it using the indirect method. It was DELICIOUS!
The flavor of the brine permeated the meat and kept it moist and the dry rub created a nice crust.

Has anyone else here brined pork? I've brined poultry before, but this was my first time brining pork.

Other messages in this thread:

View Entire Thread

Pork Brine - Talullahhound - 6/28/2010 9:44:59 AM

Pork Brine - momo - 6/28/2010 12:21:08 PM

Pork Brine - Ulysses E. McGill - 6/28/2010 12:58:59 PM

Pork Brine - Talullahhound - 6/29/2010 10:26:52 AM

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