Dry brine

[Wph]

Has anyone tried a dry brine before. Came across one and was going to try it out on a pork loin this weekend.

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[Pork Belly]

It is not possible to have a "Dry Brine".
Websters tells us:
1 a :  water saturated or strongly impregnated with common salt
   b :  a strong saline solution (as of calcium chloride)
2 :  the water of a sea or salt lake

While the term Dry Brine was very trendy last year it is not correct. The treatment you speak of is a rub. It does produce chemical reactions that are beneficial but it is not a brine.

[Wph]

Fair enough!

[elkins20]

Hey Paul what was the recipe? And as Brian said it is probably a rub. In any case if is a dry type. I might suggest you rub the meat first with a cheap mustard. This will hold your brine/rub better. Then wrap in plastic wrap and place in the fridge for about 12 hours or longer.

[smokeasaurus]

The vinegars in yellow mustard work as a tenderizer as well......grillin fools use brown mustard on a brisket for 3 days in the fridge..........

[Wph]

Decided to try a different product..its wrapped in plastic right now. I'll post a pic if it turns out photo-worthy!  Planning on at least 4 hours for a 5 lb loin. Cherry wood from Smokalicious!

[DivotMaker]

What product you trying, Paul?

[gregbooras]

Hey Paul,

Glad to see you post and looking forward to hearing about your future smokes.

Don't hesitate to ask questions, this is how we all learn and make better BBQ!

Greg

[Wph]

I'm about to put in the loin in my new #2. I'm using a product called "Butt Rub". Picked it up in a store in Okboji Iowa. It's made by Bad Byrons out of Florida. Wish me luck!

[gregbooras]

I'm about to put in the loin in my new #2. I'm using a product called "Butt Rub". Picked it up in a store in Okboji Iowa. It's made by Bad Byrons out of Florida. Wish me luck!

Hey Paul,

I have used it in the past and I think you will like it!

Greg

[SuperDave]

I'm about to put in the loin in my new #2. I'm using a product called "Butt Rub". Picked it up in a store in Okboji Iowa. It's made by Bad Byrons out of Florida. Wish me luck!

Hey Paul,

I have used it in the past and I think you will like it!

Greg

It is one of my staple rubs. 

[DivotMaker]

It's good, Paul.  Another "off the shelf" rub, that I really like on pork, is Famous Dave's Rib Rub.  Good mix of sweet and heat, and a great flavor.  Makes killer bark on pork butts, too!

[Wph]

About four hours exactly for five pounds. Not too shabby for first attempt. Outside has nice bark, inside very moist.

[gregbooras]

Looks very tasty indeed!

Greg

[DivotMaker]

Nice job, Paul!  What internal temp did you smoke it to?