"Janet B" > wrote in message
...
> On Fri, 16 Jan 2015 15:19:56 -0000, "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.
>
> Rinse it and be sure to pat it dry. The meat needs to be dry for it
> to get any color from your cooking method.

Thank you! The recipe says it needs to be browned on all sides before it is
put into the oven too.

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