Roy’s Brine Solution

For each 1 gallon of brine:

½ gallon apple juice

1 cup kosher salt

1 cup Roy’s Rub

Dissolve the salt and Rub in the ½ gallon of apple juice over low heat in a 6 qt stockpot.  Once dissolved, remove from heat and add 8 - 10 cups of ice cubes (enough to bring the level to 2/3 of the 6-qt pot) to cool the brine down.  The ½ gallon of apple juice and the ice, once dissolved, should make just over a gallon of brine solution, enough for a 10 lb pork loin.  For a turkey or other large piece of meat, double the recipe and make two gallons of brine.  Brine should be chilled before placing meat into brine.

Roy’s Pork Rub

1 cup turbinado or brown sugar

½ cup kosher salt

¼ cup granulated garlic 

¼ cup onion powder

¼ cup ground black pepper

¼ cup chili powder

2 tablespoons mustard powder

1 tablespoon cayenne pepper

Combine all ingredients and mix well.  Put rub in a shaker-top jar and apply liberally to pork loin, butt, etc.

From the recipe files of Roy Roberts, 2009