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How to Brine Pork, Chicken or Turkey - Brining is the only way to go

Updated on April 7, 2015
Paul Edmondson profile image

Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.

Brining Pork

In my quest to make the the best bbq pork tenderloin ever, I've recently discovered brining pork. Brining is a process of soaking meat in a salt solution. The meat absorbs the moisture so that when it is cooked, it remains moist and becomes more tender. When pork tenderloin is brined properly, you can cut it with a fork.

Brining Pork Recipe

  1. 1/4 cup of salt
  2. 1/4 cup of granulated sugar (substitute light brown sugar)
  3. 1 Tbsp of onion powder
  4. 2 quarts of water

Dissolve the sugar and salt in the water. Submerge the pork into the water. Cover with a lid and put in the refrigerator for 1 and 1/2 to 2 hours. Remove the pork and rinse. It's very important to rinsed brined pork because it will be very salty if you don't. Pat the meat dry, season with pepper or a dry rub. Be careful with adding additional salt. I usually use a little garlic salt, pepper, and rosemary as a dry rub.

Barbecue the pork on your grill by heating the grill to a high temperature. My grill only goes to about 500 degrees. I sear all sides of the pork and then drop the temperature on the grill to about 375 degrees. I place a meat thermometer in the thickest part of the meat and cook it until a 145 degrees. The USDA recommends cooking pork to 160 degrees, but I find this to be overdone for my tastes. I prefer it a little pink. Then, I remove the pork from the grill and place it in a covered clay pot for ten to fifteen minutes. The clay pot keeps the meat hot and allows it to continue cooking as the meat rests.

When it's time to eat, I remove the pork from the clay pot and serve. If I'm serving pork tenderloin, I slice it in 1/4 round medallions. People typically serve themselves about four slices. After it's brined, grilled, rested and sliced, it will be very juicy and just a tiny bit pink.

* This brining recipe will work for pork, chicken or turkey.

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    • article_eric profile image

      Eric 

      7 years ago from Seattle, WA

      You're killing me Paul! I just started a very intensive workout regimen that goes hand in hand with a complete change in eating habits. I am doing great with it, but this hub has my mouth watering and that isn't good! :)

    • Paul Edmondson profile imageAUTHOR

      Paul Edmondson 

      9 years ago from Burlingame, CA

      Brining will definitely add salt to the meat. The salt helps the meat retain the moisture as it's cooked, but moisture does cook out leaving the meat well seasoned.

      The longer you brine meat, the saltier it will become. One good sized pork tenderloin can be brined in 1 and 1/2 hours and be lightly salted after it is cooked.

      It's definitely worth trying. The meat melts in your mouth...

    • profile image

      Donlin 

      9 years ago

      It sounds good but will add a lot more salt to the meat. I like to use vinegar or just plain old Sprite.

    • ethel smith profile image

      Ethel Smith 

      9 years ago from Kingston-Upon-Hull

      Sounds good but does the brining add to the salt content? I know you say about rinsing but I wondered for those following a low salt diet.

    • Mr. Happy profile image

      Mr. Happy 

      9 years ago from Toronto, Canada

      I shall have to try that although I am reluctant to add sugar to my meat ...

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