... a piece of meat, I'm going to do it in 2 hour dips, 3X per day, into diluted brine or marinade. Also, I'll be rinsing in between my dips. Normally I marinate or brine for upwards of 12 hours in fairly concentrated mixtures or solutions. Still, I am convinced this will produce the same texture or flavor penetration.
Do you think this will work?
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