I'm attempting ChefSteps' braised pork belly recipe here: http://www.chefsteps...ised-pork-belly
The pork is has been in the brine (equilibrium version) for a bit over 24 hours, but as I look over the math again I'm a bit worried about the final salt concentration - if my calculations are correct it should equilibrate at around 2.5%, which seems very high for a brine (my copy of MC seems to agree).
Has anyone attempted this before? Is my math off or does that seem high to anyone else? I suspect maybe the idea is to serve this in small portions as an accent rather than as a main protein...
Assuming I'm not out to lunch...to salvage I'm thinking I might be best to take it out after 48 hours, soak in a few changes of fresh water for 2 hours (per MC, roughly following the high-concentration brine method, though at a lower salt concentration and for less brining time...), then re-seal for 24 hours to let the salt concentration even out in the meat.
Last thing I want to do is oversalt and ruin this nice piece of meat, and it needs to be ready to cook by Thursday morning...any advice (or even words of encouragement) would be greatly appreciated!
Edited by danelks, 16 June 2014 - 11:37 PM.