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Reply to "Brining Pot Question"

I found some two gallon Hefty brand ziploc type bags. I occasionally use them for marinading large cuts of meat. But I usually brine in a stainless or enameled stock pot, 10, 12, or 16 quarts, depending on the size of the meat.

For a pork loin, I'd use the smallest diameter pot that the whole loin will comfortably curl into. That would minimize the amount of brine solution needed. I weight the meat down with plates to keep it submerged, if necessary.
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