Had some pork chops brined and ready to go tonight. Family decided they wanted to eat out.
Okay, so I can cook them tomorrow but it will be about 30 hours in the brine.
Too long or no problem since it's a phosphate brine and not salt?
Okay, so I can cook them tomorrow but it will be about 30 hours in the brine.
Too long or no problem since it's a phosphate brine and not salt?
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