"Ed Pawlowski" > wrote in message
...
> On 1/16/2015 11:17 AM, Ophelia wrote:
>>
>
>
>>>>
>>>> I am making 'Maple-Brined Pork Loin' and the brine consists of water,
>>>> salt, maple syrup, garlic and dried rosemary. It is sitting in my
>>>> fridge atm and has to soak for 10 + hours. Will the meat be very salty
>>>> when it is done?
>>>>
>>>> Any comments or advice would be very welcome.
>>>>
>>>
>>> Depends on how much salt is in the brine, but generally, it is not all
>>> that much. I'd be sure to taste before salting after cooking, but I
>>> don't think it is a concern you went to far.
>>
>> I will be sure to taste before salting, thanks.
>>
>> The brine has one quart of water and 1/4 cup salt.
>>
>> A question, should I pierce the meat to allow the brine to permeate it?
>>
>
> I'd hit it with a Jaccard
> http://www.amazon.com/Jaccard-200348.../dp/B001347JK6

Will do, thanks)



--
http://www.helpforheroes.org.uk/shop/