I've been experimenting with some small, maybe 3/4" thick pork loin cutlets and how to brine them. The first one I tried, I used enough water to cover the meat, one tablespoon of salt, and then two tablespoons of soy sauce (which has a lot of salt in it already), brined for about 2 hours and then rinsed. Rinsed, dried, and grilled low/direct. Good color, juicy, but slightly underseasoned and I couldn't taste the soy at all.
Today, I covered a cutlet fully with soy sauce (I buy it by the half-gallon), with a pinch of sugar to improve the browining. Same 2 hours, same grilling technique. This one browned magnificently (a pinch of sugar is really magic), wonderfully juicy again, but overseasoned and the soy taste was a bit too strong.
Next time, I'll either brine it for just an hour, or do a 50/50 cut with water, and sugar, for the 2 hours; that should about do it right.
Anyone else experiment with soy as the brining agent? What ratios do you use?
Live fast, die young, and leave a well-marbled corpse.