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Thought brining was a waste of fridge space until a guy in Omaha proved me wrong
Honestly, 5 years ago I'd tell anyone who'd listen that soaking a pork loin in salt water was just a way to make it heavier and sell more. Last month I was at a shop in Omaha helping a buddy break down half a hog, and the old timer there had a 12 pound loin sitting in a cooler with a basic 5% salt solution since the morning. I figured he was just set in his ways, but we roasted both his brined loin and my dry one side by side, and his came out noticeably juicier and took the rub way better. I was wrong and I'll admit it. Now I've been running a 2 gallon brine on my case loins for 3 weeks straight and my regulars are asking what changed. Anyone got a go-to brine ratio for whole chickens or am I overthinking it?
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barbarahill1d ago
Man, I was the same way! Thought it was a scam to sell water by the pound. But I tried it on a couple pork butts last summer and now I keep a 5 gallon bucket in the fridge pretty much all the time, 1 cup salt to 1 gallon water plus a little sugar and it does wonders on chicken too. Whole birds go about 12 hours in that and they come out so juicy it's silly. You're not overthinking it, just keep the salt under 6% or it gets hammy.
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