Brining

Our pork butcher at home used to offer pork which had been brined. My mother said if improved the flavour of the meat. I don't know if it is still done.

I read somewhere years ago that salt on raw meat made it tough - I assume with this brining it is not the case?

Just before Christmas I saw lots of recipes for brining turkeys and quite fancied trying to do it, but chickened out. (Sorry). It is supposed to keep them very moist when roasting. Daddima's concotion sounds very tasty.

My problem is that I am always experimenting. I find a mixture I like and then can't remember the next time what I did. I drive my DD mad when she asks for the recipe, because I say "Oh a bit of this and a bit of that"