prep 0:30 total 1 day 2:30
In a large Dutch oven or soup pot, combine water, kosher salt, sugar, bay leaves, garlic, shallots, allspice and hot pepper sauce; bring to boil over high heat. Turn off heat and cool completely. Submerge pork loin in the brine, cover and refrigerate a minimum of 16 hours, and a maximum of 24 hours.
This is one of the best brines for pork that I have ever tried. It's from the cookbook "The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village".
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