I was trying to respond to a post, that I can't find right now, regarding a brined pork loin having been brined some 40 hours (as I remember).
One of the complaints was that it was too salty...as "I" would certainly figure it to be. I tend to brine pork, depending upon the thickness of it, from 2 to 6 hours,tops. (and just 20 minutes to a half hour if, say, I'm 'grilling' one inch chops).
Do others of you brine pork for that long? And if so what benefit do you see? I think after a few hours of brining it's done what it's going to do.
Looking to be enlightened.
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