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Brining -- not just for poultry anymore?

edited 8:50PM in EggHead Forum
I'm curious what others' experiences have been with brining. I have done several turkeys over the years and will soak them in brine overnight, which makes them VERY tender and moist and flavorful. Got a 5-gallon plastic pail for free at the bakery counter at the grocery store, fill it 2-thirds full with water, add a couple cups of Kosher salt, and soak the bird for 8-12 hours in the fridge.[p]Anyone brined other meats, like pork?


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