Apple Cider Brine for Smoked Pork Loin
recipe

Apple Cider Brine for Smoked Pork Loin

5.0

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.

Facebook Pinterest Instagram Mail

Ingredients

Serves Yields 2+ gallons
2
gallons water
2
cups dark brown sugar
2
cups coarse salt
1/4
cup ground ginger
1/4
cup garlic powder
1/2
cup apple cider vinegar
1/4
cup ground cumin
4
large sprigs fresh rosemary
1/4
cup black pepper, coarsely ground
2
tablespoons Worcestershire sauce
2
tablespoons Tabasco sauce
2
medium sized lemons, chopped, squeezed & smashed

Ingredient Tips

Pro tip
Use a pot large enough to hold brine and smoked pork loin comfortably.
Wipe off
Rinse brine off before smoking to remove excess spice.
Don't forget
This brine also works great with bone-in pork chops.

Directions

Takes 24 hours (5 minutes prep, 24 hours brining)
1

Fill a large pot with the water. Then add the remainder of the ingredients, and stir. Brine meat overnight or 24 hours.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
View More Recipes Like This