kevnbro wrote:

> I know that some pork producers inject their pork with a brine mixture
> but that's mostly done to tenderize, flavor as well as preserve. You
> can't "take meat away", so although you may be paying more for an
> injected cut, (due to added liquid weight) the meat itself isn't being
> replaced as you seem to indicate by "watering it down".

I think it's mostly done to enable charging $4.49 / lb. for water. If
the damn intelligent designers had not designed leaner pork we wouldn't
need to brine the dry results. -aem