R
Richard'S ~Ja~
Guest
Because there are so many of you that are pros at brining,
no replies are expected here, but....
My first experience with Pastorio's brining instruction
gave the two thick, boneless pork slices that I'd wanted
chicken-fried the most wonderful tenderness and moisture
ever. I have quite a few more two-packs of thick boneless
in the freezer now that sure will not be used in any other
way. I was sceptical, but the overnight brine soak was
exactly the answer needed for port cuts that otherwise dry
out too much when fried. Thanks, Pastorio. You and JMcQ are
both my heros!
Picky ~JA~
no replies are expected here, but....
My first experience with Pastorio's brining instruction
gave the two thick, boneless pork slices that I'd wanted
chicken-fried the most wonderful tenderness and moisture
ever. I have quite a few more two-packs of thick boneless
in the freezer now that sure will not be used in any other
way. I was sceptical, but the overnight brine soak was
exactly the answer needed for port cuts that otherwise dry
out too much when fried. Thanks, Pastorio. You and JMcQ are
both my heros!
Picky ~JA~