Brined a pork loin for 36 hours and it turned to mush, what gives

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tara_gibson696d ago

I always figured longer brine meant more flavor and juiciness, so I went 24 hours on a loin last month and it came out spongy and weird. The texture was soft in a bad way, like it lost all its bite. Now I keep it to 8 to 12 hours max in a basic salt water mix and the meat stays firm but still juicy. That long soak just breaks down the muscle too much, especially on a lean cut like loin with so little fat to protect it. Learned that one the hard way.

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