Thread: Pork chops
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Unread 12-08-2009, 04:49 PM   #7
barbefunkoramaque
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Quote:
Originally Posted by Brew-B-Q View Post
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.
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