Sorry if this repeated, hit wrong button.
Just been through Jacobs awesome work on brining and found out about alternatives to ordinary salt.
I love pork chops - my wife finds them too tough.
I tried brining - my wife found them too salty.
I was about to try a new wife when read about alternatives like calcium chloride.
Am I correct in thinking the small quantities of the alternatives are REPLACEMENTS for ALL the sodium chloride?
Also, is there any benefit from a combination eg calcium chloride to reduce saltiness but still some sodium chloride to avoid bitterness of calcium chloride? maybe too complicated.
Any advice/comment appreciated.
Regards, Don.
