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Brining in Soy Sauce

BotchBotch Posts: 2,328
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?  
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I Know Why The Egged Bird Sings.
 
Ogden, Utard.  

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