SmokinBourbon
Well-known member
I've always had great success with brining my pork loins and shoulder/butts. Considering doing a brine and injection on a loin.
I'm sure someone has done this, any input on the method? Does it end up too salty? Is it just fine? I want juicy loin for Christmas dinner but I certainly don't want a salty loin.
Thanks!
I'm sure someone has done this, any input on the method? Does it end up too salty? Is it just fine? I want juicy loin for Christmas dinner but I certainly don't want a salty loin.
Thanks!