Worried about dry brining and bacon

[Mike981]

I have a pork loin roast that I was thinking of dry brining and then wrapping it in bacon and then on the smoker, but I am worried about the salt content.

Has anyone done this before, I could use some help. Thank you.

[RichieB]

I haven't done that. But if concerned about double up on salt brining and wrapping in bacon. Maybe wrap in the bacon an put in the refrigerator for the amount of time you planned on brining. The salt from the bacon could be absorbed into the loin? I'm guessing here and could be totally off base. Good luck with the cook.

[RonB]

I think that washing the bacon will reduce the amount of salt too. I know someone who always washes bacon to remove some of the salt.

[RichieB]

RonB washing in burbon doesn't count. But it will make eating more fun.

[Johnny Booth]

Hmmm. Need a specialist for this one. (not me) I was thinking that dry brining would bring the salt into the meat, and the meat would only take so much. If so, then rinsing any leftover dry-brine off the meat before wrapping in bacon should help. Loin cooks so fast, I would not expect much salt from the bacon to get into the meat.

When I smoke bacon-wrapped meatloaf, I don’t skimp on salt in the loaf.

[ecowper]

I would wash the bacon, as suggested above. And I would also cut the salt for the dry brine by 1/3, or so. Use 2/3 tsp of kosher salt per pound instead of the normal 1 tsp. I make similar adjustments when I have soy sauce involved in cooking the meat.

[Donw]

I’d just cut back on the salt in the dry brine. Do it all the time if I’m using a rub that contains salt.

[Mike981]

Here's an update:

The pork loin roast was already tied from the store, so I just left it that way when I dry brined it for 24 hours. I made the decision to go with just stuffing (no bacon) and use MH's cranberry recipe. Just before I was going to start making the stuffing, I cut the twine away from the meat to find that it was two pieces cut all the way through. Hmmm, not ideal for stuffing.

So I punted and put pesto on both haves and then tied it together the best I could. I cooked it to at 225 degrees for two hours to reach140 degrees and then pulled the roast. I let it sit for several minutes and then sliced it up. The top portion of the roast was dry, the bottom was great. I feel it is because it was two separate pieces of meat.

I don't know...just chalking it up to a learning moment. I will definitely make sure to inspect the meat better so I don't get a big surprise.

Also, I thinking about getting some pork from the place that MH suggested. So much today is so lean.

[ecowper]

Take a look at Snake River Farms .... they carry Kurobuta pork ... or Creekstone Farms .... they carry Heritage Duroc pork :-)

[Sweaty Paul]

Thanks for the update! Sounds like a good meal and a great learning meal!

[johnec00]

I guess this is late to the game, but we do bacon wrapped butterflied and stuffed pork loin. We use the typical 1/2 teaspoon kosher salt per pound on the butterflied loin then wrap with low salt bacon. Link is to SUWC post from a few years ago. It was done in the oven, but we've done the same on the BGE.

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1485248-show-us-what-you-re-cooking-suwyc-volume-31-autumn-fall-2023?p=1510605#post1510605

[Johnny Booth]

Tenderloins are an unforgiving cut of pork. Less is more. I do a 2-zone cook on my PK. Put a good layer of rub, sear it (very important to maintain moisture), then finish them to 140f on the ‘cool-side’ with oak or cherry. Makes for a shorter cook, less evaporation, better crust. My wife cooks them the same way. Good sear in a pan, then finished in the oven at 350-400.