If a recipe says to brine a pork loin for 4-5 days, will 2-3 be okay or could not brining it enough cause it to dry out? Any general tips?
This is the recipe I want to use:
4 – 5 pound pork loin roast (but I have a 2 1/2 pound loin)
6 cups water
1/2 cup salt
1/2 cup Dark Brown Sugar
2 Bay leaves
1 handful of peppercorns
4 sprigs of Thyme
2 sprigs of Rosemary
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