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Brining Question

rriley99 | Aug 10, 201604:45 AM

Howdy guys,
I stumbled upon a recipe where you brine a 3# pork loin in 2.5gal of brine for about 5 days in the fridge. Now I've got a mini fridge from my college days that I use for things like this. But I do not have a container big enough.

I've got a big LeCreuset Dutch Oven, not even close. I borrow a 12qt lexan from work, but that may be a tight squeeze for my fridge. Could I cut down on the amount of brine? What are my options here?

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