Tested whole muscle brining vs dry curing on pork loins and the dry cure won for texture every time

I did a side by side last month with two 3lb loins, one soaked in a 5% salt brine for 48 hours and the other rubbed with the same salt ratio then vac sealed, and the dry cured one held way better moisture after smoking without that weird spongy bite the brined one had, has anyone else noticed the difference in how the fibers feel when you slice them cold?

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