We talk often about brining at Red Stick Spice. Dry brining, aka early salting, is a big part of how we prep many proteins – like Sunday Roast Chicken and even Thanksgiving Turkey – in the Teaching Kitchen. Some cuts, like this pork loin, benefit from a wet brine. The lean nature of many cuts of pork, especially loin and chops, make it the perfect canvas for a flavorful wet brine. We brought our Garlic Maple Rub along for the dunk and the results were juicy and marvelous.
This recipe is featured on Season 4 of Smidgen, Episode 2 “Brine Time Anytime.” Give it a listen and get inspired to try brining—both wet and dry—as a way to reinvent some of your favorite dishes.
Leave a Reply