Brine for Pork

Although brining, soaking food in a heavily salted water, has been heralded as a new way to impart flavor to today’s lean pork, it is really a very old method used for preserving foods. When the meat is submerged, for hours or as long as a day or two, depending on its weight, in a salt solution, osmosis takes place, which increases the amount of liquid inside the meat’s cells. The result is a juicier, more flavorful piece of meat.

While a basic brine is simply a mixture of water and