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My pork chops went from dry to juicy after I started brining them overnight last month
I used to just season and grill them straight from the fridge, but this past July I tried a simple salt and sugar brine for 8 hours before cooking, and the texture difference was night and day. Has anyone else had luck with brining tougher cuts like shoulder steaks?
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grace_bailey2mo ago
Brining shoulder steaks overnight makes them way more tender, honestly game changer.
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jamie_white2mo ago
Does overnight brine really make that big a difference though? I've always just done a couple hours and been fine.
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