Ahh... the annoyances of the weekend. Saturday, when I hoped to smoke, it was storming cold and windy all day. Sunday, when I had a woodturning class, it was absolutely gorgeous all day... Anyhow, I fried up the loin chops I'd intended to smoke. By way of practice for making Canadian Bacon, I went ahead and brined two of the chops in Tender Quick at the ratio given on the package for two hours - and boy were they salty! Just a little this side of inedible. Is this normal?