Originally Posted by JohnHB
One of the purposes of brining is that it reduces overall weight loss. So why wouldn't one not want to preserve the maximum amount of the meat whatever it is!!!!
It only reduces weight loss by a fraction by the time the cook is over, and that is still a mistake in understanding of what is happening.
You are not preserving but replacing, or diluting.
Second, brining is NOT effective on fat, the diffusion cannot take place because the molecules cannot pass and the ions cannot bind.