On Saturday, January 17, 2015 at 6:20:09 AM UTC-5, Ophelia wrote:
> " > wrote in message
> > It would require multiple days to make the meat very salty, so
> > this should not be a problem, though it does depend a bit on how thick the
> > cut is. If it's a big piece of loin it should be fine, if it's been cut
> > into "chops" then you might be over doing the salt if you keep it in there
> > much longer.
>
> Oh crumbs! So much conflicting advice I put it in the brine yesterday
> when I sent that post and I will be cooking it tomorrow. Yes it is a lump
> of loin.

No, it should be fine. If you left it in for 4 or 5 days you might be over doing it, but 2 days is OK.

Bill Ranck
Blacksburg, VA