I went to the local butcher yesterday to ask questions about their meat selection. After awhile I was asked if I use injected pork/ribs. I guess I'm so new I've not heard of doing that with RIBS. Butcher said they inject all of their pork with brine.
I brine my chicken, no problem... anyone have insight they'd like to pass on concerning my confusion?
Thanks for your consideration,
Mike
I brine my chicken, no problem... anyone have insight they'd like to pass on concerning my confusion?
Thanks for your consideration,
Mike