Help with Pork Brine

You want to make sure the loin is totally covered. Your recipe might work if you place the loin in a plastic bag and bleed out the air before sealing. If you use a bowl, pot or bucket, you'll probably have to double the recipe or more.

Put your loin in what ever you'll be brining in and then pour water by the cup till you see how many your going to need to cover. Now you will know how much to make.

I would use kosher or sea salt, but I'm thinking the tender cure is not pure salt, but other ingredients also?

Do NOT substitute TQ for salt. Two completely different animals.

TQ will cure. You can use it, but I can't give you a quantity to put in there, but it will turn it pink like a ham or a pastrami.

You have to use enough brine to cover. It's more an issue of surface area whether you'll need more than a gallon or less. Put them in a ziplock bag and it takes less.

If you use TQ, the duration of the brine is a guess.

Smokin' is the undisputed master for most of our hobby/trade/profession on brining,so he'll have the answers.

Mine is to the question,as to what are you seeking/anticipating with your brining operation?

Are you doing another loin,unbrined,as a comparison?

I'll be interested,to see if you achieve your goal.

Please let us know.

Tom
The brine is from a recipe from thenforum lists. I asked the questions to insure that I made enough brine to cover the loin. Now I know what to do. I was also curious to see if one could substitute cure for salt. I really did not know and smokie answered the question. That is really it. Will let you know how the brine works

JOHN

Thanks.
As a cook ,I'm always interested in why folks do things,as that is how I hope to vary/improve my own cooking.