Brine Pork Loin: Salt Ratio and Time

For a 3 lb (1.36 kg) pork loin, dissolve 81.1 g (2.86 oz) of salt in 1.5 quarts (1.42 L) of water, which is a 5.71% brine, and keep the roast in the refrigerator for 6 to 8 hours. A lighter 3.8% brine runs 1 hour 30 minutes to 2 hours.

The calculator covers loin roasts from 3 to 6 lb (1.36 to 2.72 kg). The numbers rest on fewer sources than most foods, and the sections below say where.

Brine strength

The calculator has two strengths for pork loin. Each is a percentage of the water's weight, so 5.71% means 5.71 g of salt per 100 g of water.

How the two compare:

• Standard, 5.71% is the default. It comes from Cook the Story, which pairs 4 cups of water with 3 Tbsp of table salt (or 6 Tbsp Diamond Crystal, or 4 1/2 Tbsp Morton kosher) and gives 6 to 8 hours for pork loin. Amazing Ribs uses a 6% brine in its experiments, and a Weber pork shoulder brine of 1/2 cup table salt in 3 quarts of water works out to 5.07%, which is in the same range.
• Lighter, shorter, 3.8% comes from America's Test Kitchen's brining chart: a 3 to 6 lb pork roast, 2 quarts of cold water and 1/4 cup of table salt for 1 1/2 to 2 hours.

The chart row at the lighter strength names a pork roast, not a pork loin, and it is a single publisher. The Splendid Table gives 1 1/2 to 2 hours per inch of thickness for roasts, with no salt amount. Recipes differ on time because they differ on salt type, brine strength and the size of the roast.

If you want the shortest wait, use the lighter brine. If you can plan a day ahead, the standard brine is the one with a page that names pork loin. Do not combine the two: the time belongs to the strength. A 5.71% brine for 2 hours is below the standard window, and a 3.8% brine for 8 hours is past the lighter strength's 2 hour maximum.

Salt type matters too. The same spoonful of table salt, Morton kosher and Diamond Crystal weighs a different amount, which is why recipes disagree on tablespoons. The kosher salt versus table salt guide explains the crystal differences.

Salt and time by weight

Weigh the loin before brining. The table below uses the standard strength and the calculator's default of 0.5 quart of water per pound of loin.

For the lighter brine, switch the strength in the calculator or use this table.

The volume columns are for cooks without a scale; weighing is the reliable way to measure. Loins under 3 lb (1.36 kg) or over 6 lb (2.72 kg) are outside the calculator's range, and it clamps the weight and warns.

How to brine a pork loin

1. Check the label. Do not brine a loin that is labeled basted, enhanced, marinated or kosher.
2. Weigh the loin and the salt. Use the table above, or the calculator for an exact weight.
3. Dissolve the salt in the water and stir until no crystals remain.
4. Chill everything. Keep the brine at 40°F (4°C) or below, adding ice as needed. USDA FSIS says the refrigerator should be at 40°F (4°C) or below. Amazing Ribs notes that visible unmelted ice means the brine is probably below 40°F (4°C).
5. Submerge the loin in a food-safe container or brining bag so it is fully covered, and put it in the refrigerator. USDA FSIS also says to always marinate meat and poultry in the refrigerator, not on the counter.
6. Time it at 6 to 8 hours for the standard brine, or 1 hour 30 minutes to 2 hours for the lighter one.
7. Rinse and dry. Amazing Ribs says to rinse the meat with cold water to wash excess salt off the surface and then pat it thoroughly dry with paper towels.
8. Cook. The USDA safe minimum for pork roasts and chops is 145°F (63°C) with a 3-minute rest, according to FoodSafety.gov.

What happens if you brine too long

Salt breaks muscle proteins apart so they can bind water, and the meat holds more moisture as a result, according to Amazing Ribs. America's Test Kitchen says this makes brining especially useful for lean cuts. The same salt keeps moving into the meat for as long as the roast sits in the brine, so the meat gets saltier with time.

Amazing Ribs says that salt levels of 1.5% to 2% inside the meat are much too salty to eat, and that its target level is only 0.5%. That is why time in the brine matters. The maximums come from the recipes, as the warning below states.

The can you over-brine meat guide gives the maximum brine times for several meats and fish and the saltiness limit behind them. The pork brine time chart lists pork loin next to chops, tenderloin and the other cuts.

Wet brine or dry brine for a loin

Destination BBQ's brining calculator recommends a dry or equilibrium brine for big roasts such as pork shoulder and brisket, and does not name pork loin. A dry brine uses salt on the surface and no water, so there is no tub to fit in the refrigerator and no brine to discard. The dry brine pork loin guide has the salt per pound and the time window, and the wet versus dry brine guide compares the methods.

Safety

The brine food safety guide covers refrigeration, brine reuse, time limits and what the calculator does not cover. Curing salt and nitrite, as used for ham, are a different process that this calculator does not cover, and this guide gives no amounts for it.

Practical problems

The loin is saltier than expected. Check the salt type and the time. A recipe written for table salt, used with the same volume of Diamond Crystal, makes a weaker brine, and the reverse makes a stronger one. Also check that the loin was not enhanced.

The roast is smaller than 3 lb (1.36 kg). The calculator clamps the weight to its range and warns. The time rests on roasts of 3 to 6 lb, so a smaller piece is outside what the sources cover.

The surface is wet after the rinse. Pat the roast thoroughly dry with paper towels, as Amazing Ribs advises.