I was a bit perturbed. I cooked one chop without brining (for the wife in case the brining went awry, but she ended up having more than I). You could taste the major flavor boost between the two, if you could ignore all the salt. So something must went a bit off.
I don't know exactly what went wrong (unless its supposed to taste like straight anchovies). I'm hoping I can get some insight here. My father said you should wash off something brined, not just pat dried. The saltiness was on the surface of the meat, the flavor is inside. Is that correct? Any help would be beneficial.
Oh, and if you have the book, I made the "Dip for Mr. Dennis" on page 186 I think. I also didn't have any juniper berries, so I just excluded them (where in the hell do you find juniper berries??). Oh, and I also didn't transfer the cooked and cooled brine to a bucket, I just brined it in the same pot I cooked it in (and put it in the garage, which is pretty much the same temp as the fridge).
Any ideas on what went wrong??