Brining Pork Loins?

I've brined pork tenderloin before and it was fantastic.

Cindy

"Camperz4" <[email hidden]> wrote in message
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Quoted message said:

I bought a pack of pork loins from Costco. Sliced them in half because they
are sooo thick. Since they are so lean I wondered if brining them would
make
them juicier? I love what brining does to my turkeys. Has anyone tried
this?
And if so, what brining solution did you use and for how long did you
brine.

Thanks in advance, Miriam

I but whole loins or Costco's loin chops, too.

I NEVER have dry pork, & grill them on top of the stove, BBQ, or in my
broiler. Grill at a lower heat, or broil a bit further from the flame.
Cook them until there's still a bit of 'give' in the meat when you press on
the top.

A 'slight' pinkish tone doesn't mean you'll die...just have juicier pork.

Bubbabob said:

Camperz4 said:

I bought a pack of pork loins from Costco. Sliced them in half because
they are sooo thick. Since they are so lean I wondered if brining them
would make them juicier? I love what brining does to my turkeys. Has
anyone tried this? And if so, what brining solution did you use and
for how long did you brine.

Thanks in advance, Miriam

Here's what I do:

<snip recipe>

Quoted message said:

Remove pork roast from cure; discarding cure solution. Gently pat pork
dry with paper towels. Place roast over drip pan and cook over indirect
heat using natural lump charcoal and some good chunks of smoking wood
(I'm using plum lately) at between 300F and 350F until thermometer
inserted reads 145 degrees.

Remove from grill and slice.

How do you like the plum wood for smoking meat? We have a lot of plum
trimmings from our tree and was considering using that way.

Bubbabob said:

Arri London said:

Quoted message said:

How do you like the plum wood for smoking meat? We have a lot of plum
trimmings from our tree and was considering using that way.

It works great. It's that purple-leaved fruitless ornamental plum that
never lives as long as people think it will. This one died at the Med
School and I got the groundskeepers to give it to me rather than run it
through a chipper for mulch. I've been using apple primarily for several
years and this is as good or better. I've used it on pork and chicken with
equal success. I haven't tried a brisket yet as brisket prices have been
outrageous for the last few months.

Sounds good. Our tree is a fruited sort. I've been taking it apart the
last few years in preparation for taking off one trunk. The trimmings
are at least two years old. Old enough for smoking meat?

Bubbabob said:

Arri London said:

Sounds good. Our tree is a fruited sort. I've been taking it apart the
last few years in preparation for taking off one trunk. The trimmings
are at least two years old. Old enough for smoking meat?

Way old enough. I wouldn't let it go another year.

OK ty. What happens? Does the wood get toxic for food use?

Bubbabob said:

Arri London said:

OK ty. What happens? Does the wood get toxic for food use?

The smoke loses its flavor when the wood is too old or too dry. It won't
get toxic, just pointless.

LOL! Fair enough. TY