Brining ? What's the minimum amount of salt?
I usually brine all my chicken and most pork loins I've been doing of late. Been lucky enough to find a lot of great brine recipes here and a lot of great brine advice.
However I can't seem to come across a ratio that can give a minimum amount of salt that can be used and still achieve a good osmosis.
Would love to get some feedback on what you believe is the minimum amount of salt a brine can contain and still be effective.
2004 Weber Performer GREEN
Orange Super-Duper Fast
Taylor Made 9deg. R7TP w/S-Fujikura 6
Rescued 2002 Weber Genesis Silver B Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
18" Gold (rescue) SJS (rescue)
and a Pyro FIL