Quote:
Originally Posted by capt_noonie  Yes, must rinse off the brine after wards. Brine is going to be very salty, it is NOT a marinade. The salt goes into the fibers of the meat and breaks it down and tenderizes it. It's also great for really lean cuts of pork that tend to get dry.
Now why you can't use aluminum, it won't get you sick, but it will leave a metallic taste in your food, yuck. |
How did I know you would chime in as a fellow briner????
