That'll be good eats! Care to share your brine recipe and cooking methods?
Nothing special on the brine, I just place the loins in a bowl, sprinkle salt all over, cover in cold water, and let them sit in the fridge for a few days. Seems to pull alot of blood from the meat, turns it a porkish color. We do our quartered deer the same way when time permits, 1 lb salt in a 75qt cooler, add ice & water, change out water & add more ice/water for up to a week. It pulls out a good portion of blood and turns the meat light pink.
As far as cooking on the loins: Clean, slice into 1/2" thick steaks, sprinkle your favorite seasoning(I use Tony's Cajun Seasoning), dip in a beaten egg, flour, dip in beaten egg again, flour again, add 1/2" cooking oil to cast iron skillet, medium heat, turn meat every 30 sec for about 4min, remove, drain, and serve. You can drain a portion of the oil and make some dandy gravy for rice or potatoes to go along with it. Green beans and corn bread are also nice adds.
For an even more unhealthy and quite tasty kick, sub butter for oil.
Have a good one,
loder
