Brine recipe for pork loin: 59 photos

Classic Pork Chops and Tenderloin Salt Brine

FAQ

What is the formula for brine?

Basic Brine. Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

How long should you brine pork?

If you are just looking to brine one (1) pork chop or tenderloin, or up to 4 at a time, a quick ratio of salt to water is 4 cups of water and 3 Tbsp of salt / for 30 minutes up to 4 hours.

What is the best brine method?

The golden rule for brining is 1 cup of salt per gallon of water. You may substitute juices or cider for water, and add spices or fruit.

Is it better to brine pork loin wet or dry?

Best for thinner, leaner cuts such as pork loin, chicken breast, fish, etc with the exception of poultry with skin which is best dry brined. Messier than dry brining. More uniform salting than in dry brining.

What is the ratio of sugar to water for brine?

As a general starting point, take one gallon of water and add 3/4 cup (preferable - but you can use up to a cup) of salt (Kosher is best), 1/2 cup of sugar and then the rest is up to you. Sliced onions are nice, a few cloves of crushed garlic add a nice flavor and then there's the spices and herbs.

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Video Gallery

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Mike Karabeini

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