Originally Posted by gunns
Speaking as a mother and as the preparer of the big meal, yes you would.
Does sound weird but I'm all for trying something new. Next year maybe, but the sugar and salt part concerns me. Two products I try to avoid. I understand that the salt is a big part of the brine process. Does much of that absorb? I'm assuming it does.
Yeah I thought same thing but its more a chemical reaction that allows the meat to trap and hold moisture and flavor. It doesn't come out salty or sweet.