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I just enjoy my meats brined. I do it often. This time I chose to do a small pork loin which really doesn`t need to be brined. But it was defrosted and had made other plans to I put this recipe to use. I will remove it after a couple hours because it is a small piece of meat. I also suggest to wash after it is out of the brine very very well and dry. Then let come to room temperature before cooking. Next day I made Margarita Pork Kabobs with the brined pork. Excellent!

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Rita~ May 30, 2007
Brine-Cured Pork