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Unread 10-08-2011, 06:11 AM   #10
blues_n_cues
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Join Date: 12-16-07
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to me, brining beef is a waste- you want some blood in the muscle it makes a lot of the flavor.that's why you never find "enhanced" beef in a store unless possibly a packer brisket or corned brisket.

brining ribs & then rubbing overnight definitely makes for a "hammy" rib in my experiences.

if you buy your avg. "enhanced in 12% solution" meats then they are in effect already brined.

when it comes to most poultry or pork, if all i can find is "enhanced in solution" products i give them a fresh water soak & change the water a couple times-just like you would w/ a regular brine.

disclaimer-these are just my personal experiences.
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