I have a very lean pork roast that I need to brine, and it weighs about 2.2 pounds. I already have a brine recipe, I just need to know how long to brine it, so it won't be so dry. Any suggestions would be greatly appreciated. Thanks!!!!!!!
And that brine flavor? Too much, too little?
I brined it, overnight, and cooked it, this afternoon. It was really tender, and pretty juicy.
Apple juice, salt, brown sugar, and water.
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And that brine flavor? Too much, too little?