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Dairy Brine for Pork?

zackly | Apr 21, 202104:35 AM     17

I was wondering if I could substitute a dairy product (milk, buttermilk, yogurt?) for water in a traditional water/salt/sugar brine I'm making for a section of boneless pork loin? Goal #1 is keeping the meat moist during cooking with the additional benefit of tenderizing and adding flavor. I marinate chicken all the time in buttermilk and spices for fried chicken or in yogurt for Indian dishes but I'm thinking of a typical, much saltier, brine like one used for a Thanksgiving turkey. If you have ratios it would be greatly appreciated. Thanks!

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