boar_d_laze wrote:I find loin chops brine well, but that loin roasts (and whole loin too, of course) inject a lot better than they brine. You don't have to deal with over salting from going too long and/or too strong in brine; with washing the flavor out of the meat and getting it too watery from going too long and/or too weak; with not have enough of an effect by going too weak or too short.
Injecting is much easier to control in terms of amount of liquid and amount and type of flavor. For instance, southerners like their pork sweet and fruity, but out here we're as apt to do something with wine as with apple juice.
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