Banner advertisements by bbqads.com

Re: brine with Splenda -- Why

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by YankeeRob on January 11, 2008 at 15:56:34:

In Reply to: brine posted by qdoug on January 11, 2008 at 13:26:12:

I don't understand why you would want to do this. Very little of the sugar and salt for that matter will penetrate the meat. The calories added by brining are negligable. Why go through the expense?

-rob

Follow Ups:


Source:
phoenixvpn.gardeners.com
12.33.132.193
Mozilla/5.0 (Windows; U; Windows NT 5.0; en-US; rv:1.8.1.11) Gecko/20071127 Firefox/2.0.0.11

Google
 
Web rbjb.com
grillforum.com
The BBQ Forum


[ BBQ Search ]