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In article >,
(Barbtail) wrote:

> I was cleaning out my freezer and found this 5 lb pork loin I bought
> about a year or so ago-- it's a little freezer burned (I'll trim off
> that part), but from everything I've been able to read online, the
> meat itself should still be still edible...?

Sure. It is still wholesome.

> Because the *quality* of the meat may have suffered from prolonged
> freezing, I was planning to brine the meat for 24 hours or so before
> cooking it.
>

> The brine recipe I plan to use is:
>
> 1 qt apple cider
> 1 qt water
> 2/3 c kosher salt
> 1/3 c brown suger
> couple TBs of some grape molasses I bought for a special recipe
> some cloves, allspice berries, couple juniper berries, a bay leaf,
> small cinnamon stick, last few TBs of maple syrup in the bottle,
> pinch of celery seed, peppercorns, 1 tiny broken piece of star
> anise, dash of poultry seasoning
>
> kitchen sink won't fit in the pot
>

>
> I'd love any comments or suggestions.
>
> Thanks
>
> Barb

First be sure it hasn't already been shot up with a salt water solution.
Everything I find here (Minneapolis) has been so treated. If it's
already been injected, I wouldn't brine it. Your best route to success
is to not overcook it -- a little pink is okay.
--
-Barb, <www.jamlady.eboard.com> Updated 11-10-04, The Butter Dish.
"There is no indigestion worse than that which comes from having
to eat your own words."