I have 10 chicken thighs and a pork loin I'll portion into steaks. I'd like to brine both. I don't think I'll try this since neither will need a long time in the brine, but nonetheless, I wonder if there's any need to keep them separate.
I did a search and it appears this is not the first time this question has been raised on the internet. Yet, I think only one answer seemed authoritative (and that said it would be fine). It seemed reasonable to me as well.
But, again, I don't need to do it, so I don't think I will. Still, the question has been nagging me.
[Edit] Another point raised out there is that the flavors may mingle. Not a horrible prospect in my thinking, but it seems unlikely to be to a detectable degree unless all the pieces are densely packed.
