To Brine or Not To Brine?
Posted: November 22, 2011 Filed under: Cooking, Canning & Preserving | Tags: brining meats, brining poultry, cooking, meat, recipes, salt brine Leave a comment »I’ve brined pork loin before roasting, but that’s about it, but now that I’ve found Meathead: Brining: Everything You Need To Know (And Then Some), it’s time to experiment again.
This great article explains what to brine, why to brine, and how to make a perfect brine to end up with moist, flavorful meats every time.
