- Joined Sep 6, 2015
I'm having a panic now as they don't appear to be whole tenderloins. It looks like they've been cut in half. Any ideas on how that will impact the cooking time? :eek:
I haven't brined anything before and was really surprised how moist and succulent the meat was. I imagined that soaking them in salty water would make them really salty but that wasn't the case. I've already been asked to do them again next year!They look delicious!
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