Did I just ruin 45 pounds of Pork butts???

[godzgrilla]

Whenever I brine something I slice a small piece and pan fry it for a taste test...mainly saltiness...if it's too salty a 30 minute soak in real cold water helps mellow it...pan fry another piece, if it's still too salty, soak it again.
Adding a sliced up raw potato to the water will help draw out the salt also.
I do this every time I make bacon.

Walt.

Thanks for the great tip, i will will put that in use on my next brine.

My crew are not big salt users. The brine below works well for us. Use Kosher Salt or half the amount of Table/Pickling Salt...JJ

Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...

I will give this a shot too. I think i eill forego the sugar.