Am I the only one who thinks brining is killing the texture of our pork?

Kelly Murphy · 2026-09-28T23:30:03.836887+00:00

I work at a small shop in Grand Rapids and I keep seeing this thing with brined pork that bugs me. A guy I trained under always said pork is plenty juicy on its own if you cook it right. But now it seems like every other shop around here soaks their loins in salt water for 48 hours before they even cut them. I tried a brined chop next to a dry packed one side by side two months ago and the brined one had this spongy feel to it. It also lost a good bit of that sweet pork flavor that should be the whole point. I get that brine helps with weight and a little with moisture, but I think it makes the meat taste watered down. We sell maybe 60 pounds a day and I can tell when a customer bites into a brined cut. Am I the only one who notices this or do you all just go along with it?

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Am I the only one who thinks brining is killing the texture of our pork? | Butchers - The Design Community Hub