With a brine of 1c salt to 1 gallon water, about how long can I let a 2.5lb or so pork chop roast (sorry not sure of the correct name for it) brine?
I ended up brining it for 2 hours per pound cause their brine they suggested had a larger salt concentration than mine.
It had just about the perfect amount of saltiness although unfortunately it didn't penetrate as well on the bone side. :(
I guess I'll have to experiment to see how I can get it to evenly brine...