Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine Water and salt into a 24 qt cambro.
Whisk until salt dissolves.
Add veal chops. Submerge.
Cover, label, date and allow to brine in refrigeration for a minimum of 18 hours, and up to a maximum of 24 hours.
Transfer chops to wire lack lined sheet trays. Drain well.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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