On Friday, January 16, 2015 at 10:19:40 AM UTC-5, 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.

I would certainly not pierce the meat, or rinse it for that matter. I'd just pat it dry after removing from the brine and cook as your recipe calls for. It would require multiple days to make the meat very salty, so this should not be a problem, though it does depend a bit on how thick the cut is. If it's a big piece of loin it should be fine, if it's been cut into "chops" then you might be over doing the salt if you keep it in there much longer.

Bill Ranck
Blacksburg, VA