Apple Cider Brine for Smoked Pork Loin
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 flavor, but they also give a juiciness to meats that soak in even extra moisture. Try this recipe for apple cider smoked pork loin brine.
IngredientsServes Yields 2+ gallons
Fill a large pot with the water. Then add the remainder of the ingredients, and stir. Brine meat overnight or 24 hours.