"Ed Pawlowski" > wrote in message
...
> 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.

I will be sure to taste before salting, thanks.

The brine has one quart of water and 1/4 cup salt.

A question, should I pierce the meat to allow the brine to permeate it?

> Be sure to post the results. It sounds good.

Thanks, I will It has a glaze to be added near the end of cooking - oil,
maple syrup and mustard. I like the sound of that too)

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