Feb 16, 2011, 11:06 AM
Post #3 of 6
The first time, I dissolved 1/2 cup of salt and 1/2 cup of sugar in a quart of water. (A little heat from the stove makes it dissolve quickly. But then let the water cool before putting in the meat.) Put the meat and brine in a tupperware dish - or whatever, a sealable baggie - making sure that the whole thing is under water and completely covered. Then stuck in in the fridge over night.
The next day when I was ready to BBQ, I took it out of the brine and patted it dry and....that was it! It was incredibly moist and juicy and I think even more tender than it would have been otherwise. I don't know what kind of pork loin (lomo) this was, but it was a rectangular shape, almost like a big brick. Put a little BBQ sauce on it toward the very end of cooking - about 25-30 minutes total on the grill. Then rested it on a plate for 5 minutes before cutting it in slices against the grain.
And that's it!
The second time, I tried it using just 1/4 cup of salt and a 1/4 cup of sugar, and it worked just as well, I think. There is a ton of info on brining available on the internet. I've only just now read about it, and see I didn't really even do it correctly. Ha. Below are a couple links to articles that explain it in much more detail and which meats it's especially good for, etc. The first one even explains the chemistry behind why it works so well.
I think I'm going to have to buy salt and sugar in bulk now. You can use more expensive kosher salt - or sea salt - if that makes you feel fancy but I just used cheapo table salt and it worked fine. The meat, naturally, needs no additional salt after having been brined.
(This post was edited by tashby on Feb 16, 2011, 11:38 AM)