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Brining Help

Posted by eatwelloften, April 14, 2009 at 3:39 PM

Easter Sunday I cooked a pork roast. I brined it for 4 hrs and then rinsed with water. Before putting in the oven I re-seasoned it with kosher salt and pepper. It was incredibly tender but over salted. For 3lbs of meat I used: 3qts water, 3/4c salt and 3/8c sugar. What happened???

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