Pork loin has little fat, so the meat doesn’t have a source of moisture to keep it juicy while smoking. One solution to this is using a brine. Not only can brines tenderize and add flavour, but they also give a juiciness to meats that soak in even extra moisture. Try this recipe for apple cider smoked pork loin brine.
- Use a pot large enough to hold brine and smoked pork loin comfortably.
- Rinse brine off before smoking to remove excess spice.
- This brine also works great with bone-in pork chops.
Prep Time: 5 minutes
Yield: 7.5+ litres
7.5 litres water
2 cups dark brown sugar
2 cups coarse salt
¼ cup ground ginger
¼ cup garlic powder
½ cup apple cider vinegar
¼ cup ground cumin
4 large sprigs fresh rosemary
¼ cup black pepper, coarsely ground
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 medium-size lemons, chopped, squeezed, and smashed
- Fill a large pot with the water. Then add the remainder of the ingredients, and stir. Brine meat overnight or 24 hours.
Fan of flavour? You can also use a dry rub on your smoked pork loin for even more yummy taste Visit the Char-Broil recipes page for more great recipes.