I've tried brining twice and both times it came out terribly. I used 1/2 cup of kosher salt and 1/4 cup of brown sugar dissolved in a gallon of water. I sliced a pork loin into 1 1/2 inch thick chops and brined for about 3 hours. The first time I tried, I forgot to rinse the chops after brining and they were so salty they were almost inedible. Assuming the rinse was the problem, I tried again and rinsed thoroughly. They were still too salty. Am I doing something wrong or do those who like brining like extremely salty food?