San Jose, California
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Feb 9, 2011 on FoodNetwork.com
“OK, I have to agree with the "too salty" thing. And I'm originally from the Deep South, and love salt over all else, including fat. The chops were very juicy, so I wouldn't reduce the brining time. I think I'd just bump up the water from 6 cups to 8 or 9 and leave everything else the same.”
Feb 5, 2011 on FoodNetwork.com
“This is a classic brine. I think the people who are complaining that the chops are way too salty are buying cheap meat from big chain grocers that has been pre-injected with brine or pre-brined. Look at the ingredients on the package, or ask your butcher.
The adjective often used to describe pre-brined meat products is "enhanced"....”