I started brining the chops last night around 7, and I just found out that we won't be having them tonight. Should I continue brining them (for...
...48 hours, then) or take them out after 24 (or before), dry them off and store them in the fridge covered in plastic? Thanks
Recipe question for: Cider Brined Pork with Calvados, Mustard and Thyme
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