About brining pork roasts . . . I plan to make the Pork Brined in Rum and Cider with Apples. http://www.food52.com/recipes..., but notice in the comments some difficulties with one (very good) cook ending up with an oversalted roast. Are there rules of thumb for the dilution and/or length of time to soak a pork roast in a cider/rum brine like this? Thanks so much, everyone. ;o)
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