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Old 10-07-2011, 10:53 PM   #8
Full Fledged Farker
Join Date: 11-21-10
Location: Northern Wisconsin

Great post. Glad to see someone try a side by side comparison. I am definitely in camp brine when it comes to poultry and lean cuts of pork. I'll have to try brining ribs sometime. A lot of times though its nice to keep prep to a minimum. I have done pork butts as well, but I usually don't feel the extra work pays off.
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