Mauve, I made a whole turkey breast over the weekend. I let it soak in the brine over night. It's like night and day the difference of brining or not. The meat is so much moister. It practically melts in your mouth.
I have watched a Chef on PBS, Simply Ming. He uses a brine that he calls sweet salt water.
He adds sugar to the brine too. I am wondering, taken that idea s step farther. Why not use a juice for the liquid in a brine, Like apple juice or cider? I would think that very good for pork. And when your done brining, pour the brine into a freezer container and use it again in the future.

Ironic Chef. Sounds like a good idea. Makes sense
that the meat would be more moist. I ran across an
apple brine recipe. I usually put a peach glaze on my pork
roast. The brining and the peach glaze should make for an
exceptional roast. I must try it. Thanks for all
your helpful hints.

Hi Mauve,

I always "Brine" our chops but we use Lemon juice and water. Never left it 2 days though, I will have to give it a go and see what happens. And we always "Brines" our meats in a mixture of lemon juice and water, makes for some outstanding tasting chicken! Our "brining" is usually for a period of 8 hrs. tops, I will try a longer time and see if there is any difference!

Thanks, Cathy