Tried a 24 hour brine on my pork loin and the salt pulled way more water than I thought

Wade Hall · 2026-10-17T13:30:03.374961+00:00

Did a 24 hour wet brine at 5 percent salinity for a catering gig in Albany last Saturday and the loin came out tight and dry, not juicy like I hoped. Turns out my old 12 hour soak was plenty and the extra time just cured the meat too much. Any of you run a shorter dry brine instead for big cuts like this?

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Tried a 24 hour brine on my pork loin and the salt pulled way more water than I thought | Chefs - Topic Shares