Buttermilk-brined pork loin.

[SmokinOutBack]

I don't do this cook often enough. The buttermilk will make this cheap cut of meat just melt in your mouth. Brined for about 6 hours, dusted with SPOG. Added some Koss sauce near the end to finish and pulled around 148 degrees.
No plated pics but served with roasted sprouts and steak fries.

[SMOKE FREAK]

Outstanding pork work Jim!
I love the buttermilk brine

This was actually going to be my plan for today but Mrs. FREAK had other plans...

[Richtee]

Nice! Looks excellent.

Technically tho..it’s a marinade, not a brine. Buttermilk has quite a bit of lactic acid in it..that’s what does the trick.

[SMOKE FREAK]

Nice! Looks excellent.

Technically tho..it’s a marinade, not a brine. Buttermilk has quite a bit of lactic acid in it..that’s what does the trick.

Technically you might be right...But in my opinion it does the work of a brine...It basically adds no flavors to the meat...Adding flavor is what I expect from a marinade...But it does leave meat somewhat "juicier" (?) which is what I expect from a brine...

[SmokinOutBack]

Technically you might be right...But in my opinion it does the work of a brine...It basically adds no flavors to the meat...Adding flavor is what I expect from a marinade...But it does leave meat somewhat "juicier" (?) which is what I expect from a brine...

Thanks for the backup Craig. Let's just say it was a buttermilk soak. Going to do a whole chicken like this soon.

[Richtee]

Sure..it works. All that matters. Just a chemical technicality.

Eat on :{)

[Fishawn]

Looks Awesome. Nice! Need to try that, thanks for posting it

[SMOKE FREAK]

Thanks for the backup Craig. Let's just say it was a buttermilk soak. Going to do a whole chicken like this soon.

Me too...I think

[BYBBQ]

Great cook

Call it what you want. It works real good.

I use it for wild game, pork chops, oh and it works great for soaking chicken livers and gizzards before frying them.

[Mark R]

Looks real good!!

Technically you might be right...But in my opinion it does the work of a brine...It basically adds no flavors to the meat...Adding flavor is what I expect from a marinade...But it does leave meat somewhat "juicier" (?) which is what I expect from a brine...

A brine requires much salt!

Me too...I think

No you don't, Lena do that fer ya!

[SMOKE FREAK]

Looks real good!!



A brine requires much salt!

Usually when doing a buttermilk brine/soak/marinade I add an amount of salt and hot sauce

[zombini]

It sure does look good...have to give that a go sometime.

[HawgHeaven]

That looks awesome Jim! It's been awhile since I've done the buttermilk gig... gotta get to it again!

[TKOBBQ]

That looks really good from the cheap seats here.

_____________________________
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[curious aardvark]

cheap cut ?
Loin is the most expensive over here.
mainly because our bacon is a combination of the belly and the loin. So not many loins make it to the butcher.

That looks seriously tasty