I really like the Zuni Cafe Cookbook by Judy Rodgers. It’s one of my cookbooks that I sometimes just read even when I’m not about to cook from it.

I usually prefer a dry brine to a wet brine. I find when you salt and season a few days early that penetrates the meat and provides flavor without making it watery like a wet brine can do. Have you had the experience of a wet brine making the pork taste watery instead of tasting like pork?

To go along with Harriet’s comment, is there a good method to make vinegar at home? What’s the best way from old wine? How about from apple cider?

Thanks!

Eric