planning to smoke a pork loin, and I’m wondering if a big ziplock or cling wrap job will impact flavor bc of the salt. I’d like to brine it for 48 hours.
Never seen it happen. I brine and cure in ziplock bags on an almost continuous schedule and have never experienced any imparted flavor. Now I always use food safe bags and wouldn’t guarantee that if I used a trash bag or the like to brine in I wouldn’t taste anything.
I use the Jumbo Hefty bags for dry brining and wet curing (corning) with no problem.
Just one word of caution: Especially with wet curing or brining, be sure and put the bag of meat in a container which will hold it comfortably and keep the bag opening above the liquid.
Last edited by gcdmd; November 21, 2018, 10:07 AM.
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