On 1/16/2015 11:17 AM, Ophelia wrote:
>


>>>
>>> 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?
>

I'd hit it with a Jaccard
http://www.amazon.com/Jaccard-200348.../dp/B001347JK6