On Mon, 09 Mar 2015 01:37:48 -0500, Sky >
wrote:

>OK, I'm curious about something I've never tried and perhaps someone
>from RFC might know "*this*" (read below) when it comes to brining meats.
>
>These days, meats are far from inexpensive (duh!) :/ Recently, I
>purchased a boneless pork top loin roast - 1.91 lbs on sale for $3.79/lb
>- regular price was $4.99/lb.
>

I'd brine after.

I'd also pay $1.99 for that roast. If you go to BJ's or Costco, they
sell the entire loin, about 8 to 9 pounds, for about $2. We cut it
into 3 pieces and freeze. Can be used as a roast or cut to boneless
chops.