Would you use the same salt, sugar, water ratio to make a brine for a small pork tenderloin? For the chickens (which are bigger) I've been using 1/4C salt 1/4C sugar and 3-4C water.
Also, seriously, I just stick the rotisserie thingy in the pork loin and let it go for how long? The loin is about
1 1/2 lbs OR should I do a rub and not soak it overnite instead?? Someone walk me thru this please
Also, seriously, I just stick the rotisserie thingy in the pork loin and let it go for how long? The loin is about
1 1/2 lbs OR should I do a rub and not soak it overnite instead?? Someone walk me thru this please
Cis
Empress for Life
Empress for Life