BeerBorg

Pork-Loin Brine
Ingredients:
3/4 cup sugar
3/4 cup Kosher salt
8 cups water
4 bay leaves, crumbled
1 1/2 tablespoon whole Allspice berries, lightly crushed
2 tablespoon whole black peppercorns, lightly crushed
15 medium garlic cloves, peeled and cut into 4-6 pieces per clove

Instructions:
1. Place 4 cups water in a brining container and place in freezer to get cold (ice forming is fine).
2. In a large non conductive pan boil 4 cups of water turn off heat and add the sugar and salt, stir until dissolve.
3. Add the Bay leaves, Allspice and peppercorns set aside to seep.
4. After about 15 minutes slice garlic and add to brine.
5.After another 10 - 25 minutes add the brine to the container with the 4 cups of cold water; stir to combine
6. Check the temp of brine, if not cooled enough to add meat (around 50* or less for pork) refrigerate to cool.
7. Add the pork to the brine and cover the container with plastic wrap or lid
8. Refrigerate 12-24 hours minimum but no more than 4 days for large whole meat (I like 48 hours for 4# + loins)
9. Remove the pork from the brine and pick the spices off the meat
10. Dry the pork thoroughly with paper towels

I adjust the brine size on the amount of the meat, the recipe is for up to 5# but with 2 -3# of pork chops (thick cut) or pork roast I cut the brine size in half.

alb wrote:Yep it's me, Beer-lord! I was so disgusted at that other site that I signed off altogether. I'm still brewing but I need some fellowship to go along with it. So here I am, trying to figure out where everything is on this forum. Good to be back.

alb wrote:Well, I know better than to ask for your BBQ sauce recipe, but could I get your recipe for FedoraDave's American Ale? Extract and AG, if you're feeling generous. I need a good summer brew. In case summer ever comes to Ohio.