Russ, Your Brining 101 is a fantastic resource and I often provide a link to it to folks that are just starting out with brines. It reinforces the fact that brining is a technique, not just one recipe they read in a cooking magazine.
I notice you give a lot of credit to Shakes Honey Brine...... A couple of years ago I was stuck on my turkey pastrami, I just couldn't get it where I thought it should be. (I was using a traditional brine, and not injecting). Dave Stamper turned me on to Shakes and with the addition of white pepper, that's what I use.
KCBS - CBJ
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