Shayda Recipe Reviews (Pg. 1) - (13726778)

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Pork Brine

Reviewed: Aug. 4, 2008
The general rule of thumb for brines is 1 cup of salt PER GALLON of water. This recipe had WAAAAAAYYYYY too much salt. It made the meat very salty and we could hardly eat it. However, after reducing the amount of salt (by 3/4 of a cup) this brine would be very delicious. Next time I try it, I will omit most of the salt. I did add a bit of thyme to the brine as well. Can't wait to try it again with the appropriate amount of salt.
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