On Mar 24, 10:36*am, "Janet" > wrote:
> Regarding brining: be aware that a lot of pork is already injected with salt
> solution these days, and brining will be complete overkill.

Ah. Forgot about that. The only adulterated pork at the grocery I
shop at
is obviously marinated with herbs and stuff. I don't buy it, and I
shop that
store because all of their meat is "pure". (And expensive, although I
really
don't have much basis for comparison.)

Of course, if the OP had injected pork, maybe he wouldn't have posted
in the first place

Cindy Hamilton