question about brining some pig
question for you all: is it possible to brine, say, pork chops; freeze them for later; then defrost them and cook them with no issues? would there be a weird taste or a texture issue? i've never done it before; normally i just freeze straight from the grocer, then later brine before cooking.
just something i was thinking about while my boy grills some pork chops for dinner tonight.
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