Brining Question

Former Member

I brined a couple of whole pork loins for about 10 hours overnight, and then drained the brine solution. I was originally going to cook them today, but we've decided to hold off on eating them until tomorrow. Do I need to cook them immediately after brining, or is it ok to let them sit in the fridge out of the brining solution for another day?

12/31/047:38 AM

❤️ 0

Original Post

Replies sorted oldest to newest

Former Member

No, the brine that's inside will continue to work on them a little, but if they're not in the full solution, they'll be fine. Just keep them cold.

12/31/047:47 AM

❤️ 0

Former Member

Thanks Smokin! One more quick question. I know loins aren't the best for smoking, but I'm going to do it anyway. I'll probably grill them to crisp up the outside. Should I grill/sear them before smoking, or smoke them and then grill them afterwards?

Michael

12/31/047:58 AM

❤️ 0

tomMember

I'd pull them from the smoker around 137ï¿½ and then put them on the grill to rise another few degrees and bark up.

Or you can slice the smoked loin, to the desired thickness,and grill at serving time.

That makes it drbbq's Chicago Pork Chop.

Hope this helps a little.

1/3/058:03 AM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...