On 1/16/2015 10:19 AM, Ophelia wrote:
> I've seen that some of you brine meat but this is a first attempt.
>
> I am making 'Maple-Brined Pork Loin' and the brine consists of water,
> salt, maple syrup, garlic and dried rosemary. It is sitting in my
> fridge atm and has to soak for 10 + hours. Will the meat be very salty
> when it is done?
>
> Any comments or advice would be very welcome.
>

Depends on how much salt is in the brine, but generally, it is not all
that much. I'd be sure to taste before salting after cooking, but I
don't think it is a concern you went to far.

Be sure to post the results. It sounds good.