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Old 02-15-2014, 01:46 PM   #11
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My son brined his Christmas pork loin for 12 hrs and it was outstanding.He added an entire bulb of smashed garlic cloves to the brine. Once you brine one it will make you a real believer.
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Old 02-15-2014, 01:58 PM   #12
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Quote:
Originally Posted by Macgyver1968 View Post
Oooo...didn't know that. Thanks...How long is too long?

Here's what I'm working with:




How long would you suggest? (Hehe...Mom sure knows how to shop...look at the deal she got on this puppy)
Look at those ingredients. I think it is already brined.
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Old 02-15-2014, 02:12 PM   #13
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Quote:
Originally Posted by taxlady View Post
Look at those ingredients. I think it is already brined.
Good catch. It's already been processed with sodium solution.
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Old 02-15-2014, 02:22 PM   #14
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Good eyes Taxlady.
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Old 02-15-2014, 02:55 PM   #15
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Hmm. $2.00/Lb for salt water!
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Old 02-15-2014, 03:02 PM   #16
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Quote:
Originally Posted by Andy M. View Post
Hmm. $2.00/Lb for salt water!
It says 12% water, etc., so that works out to $2.26/lb for the meat, if I did the math right. Still a good deal.
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Old 02-15-2014, 04:40 PM   #17
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I think it's a safe assumption that you did the math right ;^)
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Old 02-15-2014, 05:01 PM   #18
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Quote:
Originally Posted by Macgyver1968 View Post
Oooo...didn't know that. Thanks...How long is too long?

Here's what I'm working with:




How long would you suggest? (Hehe...Mom sure knows how to shop...look at the deal she got on this puppy)
If you read the label it would seem that it has already been brined.

EDIT: Durr! Taxlady has already said this (note to self - write out 100 times "I must read all posts before applying the send button")
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Old 02-15-2014, 05:41 PM   #19
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Quote:
Originally Posted by CraigC View Post
I use a beer brine fir pork loin chops. No reason it won't work for a loin as well. Just gonna take a little more brining time.

I brine whole turkeys before smoking as well.
Thanks for the tip, Craig. I usually braise my pork loin in beer, but never thought about brining it first, especially easy since I'm already using the beer.
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Old 02-15-2014, 06:26 PM   #20
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Thanks for the tip, Craig. I usually braise my pork loin in beer, but never thought about brining it first, especially easy since I'm already using the beer.
Z,I assume Craig uses the necessary salt in the beer brine. If that's the case, you wouldn't be able to use the same beer for the braise as it would be way too salty.
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