"Walt Lewis" > wrote in message
...
> Maybe I'm asking for it but I see so many posts saying " I won't buy
> so and so's pork/chicken etc because it is injected!!"
>
> I ask because we often sing the praises of brining -- best damned
> turkey I've ever made!!-- yet complain if the factory does it for us.
> Sure we're paying a ton for a bit of salt, but it saves me a day of
> prep.
>
> Easy on me, please?
>
> Walt
What others have said, I agree with. But another problem with buying
pre-brined anything is the time that that piece of meat spent in a briine.
The strong brines used by packers would indicate a brinning time measured in
hours. The texture of the meat changes when over-brined. And, once brined,
you can't re-brine with a more flavorful brine.