Recipe: Greek Marinade and question for Pam

Hi Pam, I have been enjoying your posts and want to say I'm really glad you contributing to the boards. Your request sent me on a cookbook search and I came to the conclusion pork isn't real popular in Greece! However, there is a yummy looking marinade for lamb in my Complete Meat Cookbook by Bruce Aidells that he says can be used on pork or chicken (although I think any Greek marinade could be). Here is his recipe for the marinade. Yes, that is 1/4 cup oregano, not a typo, and I don't see why you couldn't substitute rosemary to your taste for it.

Greek Marinade for Lamb (pork or chicken)

1/3 cup olive oil
Juice of two lemons
1/4 cup dried oregano or 1/2 cup fresh
6 garlic cloves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Mix all ingredients together into a paste and rub all over lamb. Marinate for about 2 hours at room temperature or preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.

And now the question. I thought your brats recipe looked so interesting and good, I went to a German meat market and got some fresh brats, first time for me to fix them. Your recipe says to soak in cold water and I just wondered if you know why that step is there. Just curious, love the whys and wherefores of recipes. I am going to have to soak mine with one end sticking out of the water, because the casing isn't sealed at that end.
Good luck with the pork loin, we are looking foreward to the brats. We will be traveling through Gainesville later in the week (from Sarasota) toward points north and west. I will wave to you as we fly by on 75!