" > wrote in message
...
> 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.

Oh crumbs! So much conflicting advice I put it in the brine yesterday
when I sent that post and I will be cooking it tomorrow. Yes it is a lump
of loin.
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