We are using a brine more often these days than ever before, especially prior to grilling. For whole chicken, we brine overnight. My question is: If you are going to brine pieces of poultry or pork, then is a shorter brining time better? And, do you rinse or not rinse before cooking?
We brined a pork loin overnight the other day. Ron grilled it and it was wonderful. But...even though I did rinse it, it was a bit salty. Is overnight too long to brine? Or, is it just trial and error?
We brined a pork loin overnight the other day. Ron grilled it and it was wonderful. But...even though I did rinse it, it was a bit salty. Is overnight too long to brine? Or, is it just trial and error?
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."