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.
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