Posted 4/11/2014 03:42 (#3809061 - in reply to #3809051) Subject: RE: Tenderizing leftover meats like pork loin ?
I never tried brining loin. I brine shanks, belly and some other such cheap cuts on occasion, they are great in stew, soup or a dish of lentils, carrots and onions, but loin roast is a rather choice piece of meat, I don't like the idea of messing with it with brining too much. Until I try, I guess... ;)
Tenderizing leftover meats like pork loin ?
