Originally Posted by Brew-B-Q
Thanks - nice pictures. I wasn't thinking of injecting fab or anything, just injecting a brine versus soaking in brine. I thought the inside meat was pretty salty. Not too much, but more than I would expect from natural pork. I thought it might have been brined, but sounds like that's not their style.
This is interesting you say this. Very Interesting. I wonder if they do now. Hmm. You cannot mistake salty INTERIOR meat.