Quote:
Originally Posted by calumniate
He recommends salting and letting sit (often overnight in the fridge). The salt will begin to draw out the liquid, but after 40 minutes will begin to be re-absorbed back, creating an internal brine. If you don't salt enough, you don't get any brine going and are just ignoring chemistry
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In light of the articles posted and the fact that people seem to know what they're talking about and disagree, I retract my previous statements. Thanks for the info. I'm going to try the above method and see how it goes.
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