Brining -- not just for poultry anymore?

Unknown

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?

Nature Boy

Steve Wengel,
Brining works well with most lean meats.
Try this on for size. The Spice Cook's recipe is a winner.
Great Sunday on ya.
NB
[ul][li]Spice Cooks' Brined Chops[/ul]

Painter

Steve Wengel, I've got a bone-in 4lb. pork roast in a brine now for monday night. I'm trying the vanilla brine. Check link below
Painter[p]
[ul][li]brine time[/ul]

Painter

Steve Wengel,
Sorry, will try to find it

Painter

Steve Wengel, Here it is........Painter[p]
[ul][li]brine time[/ul]

BlueSmoke

Painter,
Thanks for the link: interesting article. My only experience has be poultry and fish, now I'm looking forward to other meat as well.
BS

Unknown

Thanks, everyone, for some great resources!
Steve[p]