Ophelia wrote in rec.food.cooking:

> I've seen that some of you brine meat but this is a first attempt.
>
> 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.

It's impossible to answer as you gave no amounts of anything. I assume
you used something reasonably balanced though?

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