So we're all supposed to feel bad about wood now?

@perez.cole That's honestly incredible. Hearing stuff like that always gets me a little fired up because so many people just assume more power equals more output. Your buddy probably saved a ton of wear and tear on his pump too. Running that thing wide open for two years with no issues is lucky, but backing it off clearly paid off in the long run. Real solid advice that more operators need to hear!

Dark meat's got more fat and connective tissue, so it can handle a stronger salt hit before it tips over into oversalted territory. But the brine still works faster on those thighs since they're not as thick as a whole breast or bird. Four hours has been my sweet spot for years, anything past six and you're basically curing them. I'd rather pull them early and let the salt settle during the rest than risk a salt lick on the plate.

Wait didn't you feel like you were starting from scratch having to learn all that medical specific stuff? I tried niching into something similar once and spent way too long googling basic compliance stuff before I even felt safe pitching anyone.

Preaching to the choir here. Spent years working on the line and watching guys grab that press thinking it's a time saver. You're dead right about the bitter taste from the crushed fibers, it's like squeezing all the life out of the clove. Try using a microplane grater for a quick fix if you're in a rush, still gives you that clean flavor without the mush. Keep that knife sharp and you'll never look back at a press again.