Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Bill Kasting
 
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Default Brining Pork Loin -- Thanksgiving results

I'd like to thank everyone who took the time to respond to my query last week
about possibly brining a pork loin.

I mixed up the "Fat Man's Brine" that I found on this group and brined a whole
turkey and another turkey breast in it for about 36 hours. I made another
batch and brined a whole pork loin for about 24.

I then butterflied the loin and stuffed with provolone cheese and spiniach like
Bob recommended.

Fired up the smoker this morning, everything finished on time. Wrapped in
foil and kept in a cooler for an hour before slicing.

FANTASTIC! I am now a certifiable Brining addict. By far the best tasting
turkey I have ever made. The loin was also VERY tender and juicy. The only
problem is that most of the cheese ran out during the cooking process.

Anyway, thanks again to all that replied!

Bill



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