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Old 07-21-2013, 05:51 AM   #2
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
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You need to understand what " brining " is.
A pork belly is fat loaded, and water + sodium molecules can't pass through fat.
Plus, why on earth would you want to brine a meat that you wish rendered of fat?

Yes, I know that millions do it, I'm just asking you to think about why.
hTH
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