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Posted to rec.food.cooking
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Brining meat
" > wrote in message
...
> 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.
Thanks 
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