In 1976 Jane Grigson’s now classic book, The Art of Making Sausages, Pâtés, and Other Charcuterie, was published. Reading it then, I learned that if you brine pork for a day before cooking it, you are guaranteed moist and flavorful meat, as long as you don’t overcook it. Remember, pork can be very slightly beige-pink and still be safe in terms of trichinosis, the trichina
