I have two brine-related questions for pork:
1. I have a brine recipe that I use for 4 pork chops, and I'd like to adapt the recipe for a pork loin roast. Would I just multiply the ingredients to keep the proportion of brine to pounds of pork the same? Or would it be different because there is less surface area on a roast versus individual chops? And, the individual chop brine calls for just 1 hour - how much would I increase for a roast (say, 5 lb.)?
2. How long is too long for a pork loin (~ 5 lb.) brine? I have seen some recipes call for 2-3 hours, and others that call for 24 hours...? Would the concentration of the brine just be different in those two or why would there be such a large difference in time?
1. I have a brine recipe that I use for 4 pork chops, and I'd like to adapt the recipe for a pork loin roast. Would I just multiply the ingredients to keep the proportion of brine to pounds of pork the same? Or would it be different because there is less surface area on a roast versus individual chops? And, the individual chop brine calls for just 1 hour - how much would I increase for a roast (say, 5 lb.)?
2. How long is too long for a pork loin (~ 5 lb.) brine? I have seen some recipes call for 2-3 hours, and others that call for 24 hours...? Would the concentration of the brine just be different in those two or why would there be such a large difference in time?