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how much salt in your brine-pork???
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  1. #1

    how much salt in your brine-pork???

    hey guys i wanna brine a small piece of pork loin to cook tomorrow....so itll be in the brine for say ten or twelve hours....how much salt/sugar do i need per cup of water?......any ideas.....ryan
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  2. #2
    Engorged Member
    El Pescador's Avatar
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    .5 cups of salt, .5 cups of sugar per gallon
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  3. #3
    Senior Member Anton's Avatar
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    The complicated answer....

    What I do for a 8-10 lb butt

    1/2 cup salt
    1/2 cup brown sugar
    2 qts cold water
    3 tbsp dry rub mix
    2 bay leaves


    Rub

    1 tbsp ground cumin
    1 tbsp garlic powder
    1 tbsp onion powder
    1 tbsp chili powder
    1 tbsp cayenne pepper
    1 tbsp salt
    1 tbsp ground pepper
    1 tbsp paprika
    1/2 cup brown sugar

    (the rub I also apply after the brining stage)

  4. #4
    I do 1 cup of sugar and 1.5 cups of salt per gallon of water.

  5. #5
    Senior Member Mrmnms's Avatar
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    I use kosher salt and sugar ( white or brown , equal parts if roasting , cut the sugar in half if grilling. 1 Tbls per cup of water for a quick brine of 2 or 3 hours . 12 hours is a long time to brine a small piece of meat. I use a quart of brine per pound. I've also used apple juice or coke instead of water with herbs and aromatics for jollies. May want to dilute the brine for 12 hour soak. Rinse it well.

  6. #6
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    I would say 2 teaspoons of diamond kosher salt and 2 teaspoons of sugar to a cup of water. Adjust to personal preference.

    This is something I use for grilled, fatty, double cut pork chops brined for 48 hours.
    Brine:
    ¼ cup granulated sugar
    ¼ cup diamond kosher salt
    1 cup hot water
    dissolve sugar and salt then add
    12 juniper berries, cracked
    6 allspice berries, cracked
    2 bay leaves
    2 tsp black peppercorns, cracked
    12 whole coriander seeds
    few sprigs of fresh thyme
    few sprigs of rosemary
    6 cups ice water

  7. #7
    Seven percent solution.

  8. #8
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    Chef Niloc's Avatar
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    1cup salt
    1gal apple cider, the dark cloudy one, not the clear juice looking stuff
    1/2 TB whole clove
    6 cinnamon sticks
    1 vanilla been
    Heat up then cool to room temp, put pork in, refrigerate 1-8 hours ( bigger the meat longer the brine)

  9. #9
    Thanks for all the replies. Ryan
    [SIGPIC][/SIGPIC]

    viva la revolucion !

  10. #10
    Quote Originally Posted by El Pescador View Post
    .5 cups of salt, .5 cups of sugar per gallon
    Are you kiding with us ,5 cup salt and 5 cup sugar is it really work?

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